Heat olive oil in a large sauté pan over medium-high heat.

Pat the roast dry and season it liberally on all sides with Kosher salt and freshly cracked black pepper.

Add the roast to the pan and sear on all sides (including the edges) for about 4-5 minutes per side. Place it in the slow cooker.

Without wiping out the pan, reduce heat to medium; add onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.

Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple more pinches of salt and pepper. Cook for another minute.

Add Worcestershire sauce and a couple splashes of beef stock to deglaze the bottom and scrape up the yummy bits.

Add the onion and garlic mixture, carrots, and potatoes to the slow cooker. Pour in the remaining beef stock and season with more salt and pepper.

Nestle fresh thyme, rosemary, and bay leaves into the veggies.

Cover and cook on high for 5-6 hours or on low for 8-10 hours, until the roast shreds easily.

For gravy: Strain cooking liquid into a saucepan over medium heat. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water and stir into the stock. Simmer, stirring frequently, until thickened.

Garnish the roast with fresh chopped parsley and serve it up!