Step-by-Step Instructions

• Pat the beef roast dry with paper towels, and season with salt and pepper. Set aside.
• Heat olive oil in a large sauté pan over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
• Sauté sliced onion with a pinch of salt and pepper for about 4 minutes until softened.
• Add minced garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for an additional minute.
• Deglaze the pan with a splash of beef stock, scraping up the browned bits.
• Transfer the onion and garlic mixture to the slow cooker. Add carrots and potatoes around the roast.
• Pour in the remaining beef stock, and add thyme, rosemary, and bay leaves. Season if needed.
• Cover and cook on low for about 8 hours until beef is tender.
• Strain the cooking liquid into a saucepan to separate the broth from solids.
• Mix cornstarch with cold water to create a slurry, stirring into the simmering liquid until thickened. Season to taste.
• Slice or shred the roast, serve with carrots and potatoes, and drizzle with gravy. Garnish with parsley.