Step 1: Pat the beef roast dry with paper towels and season with salt and pepper.

Step 2: Heat olive oil in a large pan and sear the roast for 4–5 minutes on each side until browned. Transfer to slow cooker.

Step 3: Sauté sliced onions in the same pan for about 4 minutes until soft. Season with salt and pepper.

Step 4: Add minced garlic, tomato paste, and brown sugar to the onions. Stir in Italian seasoning, garlic powder, onion powder, and chili powder and cook for 1 minute.

Step 5: Pour in beef stock while scraping up browned bits from the pan. Transfer to the slow cooker.

Step 6: Arrange carrots and potatoes around the roast, pour in remaining beef stock, add fresh herbs, and season with salt and pepper.

Step 7: Set slow cooker to low for 8 hours or high for 4 hours.

Step 8: Strain cooking liquid for the gravy, mix cornstarch with water, and whisk into the heated liquid until thickened.

Step 9: Shred or slice pot roast and serve with vegetables and gravy. Garnish with parsley.