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

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

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

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

Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple 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 the yummy bits off.

Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining beef stock. Season with a few liberal pinches of salt and pepper.

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

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

To make gravy, if desired, strain the cooking liquid into a saucepan over medium heat.

Dissolve 3 tablespoons of cornstarch in 3 tablespoons of cold water. Stir the cornstarch slurry into the stock.

Bring gravy to a simmer and cook, stirring frequently until it thickens to your liking. Season to taste with salt and pepper.

Garnish roast with fresh chopped parsley and serve with gravy.