STEP 1: PREPARE THE INGREDIENTS

1. Chop the Vegetables: Prepare your vegetables by chopping the onion, carrots, potatoes, and parsnips into uniform pieces for even cooking.
2. Season the Meat: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.

STEP 2: SEAR THE MEAT

1. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
2. Sear the Roast: Once the oil is hot, carefully add the beef roast to the skillet. Sear on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor to the finished dish.
3. Transfer to Slow Cooker: Once browned, transfer the roast to the slow cooker.

STEP 3: SAUTE THE AROMATICS

1. Sauté the Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion is translucent and fragrant.
2. Deglaze the Pan: Pour in a cup of the beef broth, scraping the bottom of the skillet to release any browned bits. This will enhance the flavor of the broth.
3. Add to Slow Cooker: Transfer the onion and garlic mixture to the slow cooker over the roast.

STEP 4: ADD THE VEGETABLES AND BROTH

1. Layer the Vegetables: Add the chopped carrots, potatoes, and parsnips to the slow cooker, arranging them around the roast.
2. Pour in the Broth: Add the remaining beef broth, ensuring the vegetables are submerged.
3. Add the Herbs: Tuck the fresh rosemary and thyme sprigs around the roast and vegetables.

STEP 5: COOK LOW AND SLOW

1. Cover and Cook: Place the lid on the slow cooker and set it to low. Cook for 7-8 hours, or until the meat is tender and easily shreds with a fork.
2. Check for Tenderness: About 30 minutes before serving, check the roast for tenderness. It should be fall-apart tender.

STEP 6: REST AND SERVE

1. Remove the Roast: Carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for about 10-15 minutes before slicing.
2. Thicken the Broth (Optional): If you’d like a thicker gravy, pour the broth into a saucepan and bring it to a simmer. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir into the simmering broth until thickened.
3. Serve: Slice the roast and serve it alongside the vegetables, drizzling some of the broth over the top. Garnish with fresh parsley for a pop of color.