Step 1

Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.

Step 2

Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.

Step 3

Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.

Step 4

Cover and cook on low 8-10 hours or on high for 5-6 hours.

Step 5

Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.

Step 6

Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.