In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season your beef chuck roast with salt and pepper, then sear each side for 4–5 minutes until browned and caramelized. Transfer to the slow cooker.

In the same skillet, add a little more olive oil if needed, then add chopped onion and minced garlic. Sauté for 3–4 minutes until onions are softened and translucent.

Pour in 1 cup of beef broth and Worcestershire sauce, scraping up the browned bits from the skillet. Pour the mixture over the beef in the slow cooker.

Sprinkle in thyme and rosemary, season with additional salt and pepper. Add large potatoes and baby carrots around the beef.

Cover the slow cooker and set to low for 8 hours or high for 4 hours until beef is fork-tender and vegetables are cooked.

Toast bread slices until golden brown and crispy. Serve the beef and veggies over the bread and garnish with fresh parsley.