Pat the chuck roast dry and season generously with salt and pepper on all sides for a good, flavorful crust.

Heat olive oil in a large skillet over medium-high heat. Sear the roast until deep golden brown on both sides—listen for the sizzle and watch for a rich, brown crust.

Transfer the seared roast into your slow cooker. Scatter the diced onion, carrots, and halved Yukon Gold potatoes around the meat.

Sprinkle the minced garlic, fresh thyme, and rosemary evenly over the roast and vegetables so the flavors infuse everything as it cooks.

Pour in the beef broth and add the Worcestershire sauce, making sure the bottom of the slow cooker is well covered with liquid.

Cover and cook on low until the beef shreds easily with a fork and the vegetables are tender but not mushy.

For a thicker gravy, whisk cornstarch into a bit of extra beef broth, then stir it into the slow cooker in the last stretch of cooking. Let it bubble and thicken as the roast finishes.

Garnish with fresh parsley before serving. Serve up generous portions of beef, spooning tender veggies and plenty of herby gravy alongside.