Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned beef chuck roast. Brown the meat for about 4-5 minutes on each side. Transfer to your slow cooker.

In the same skillet, add more oil if needed and sauté the diced onion and minced garlic for 3-4 minutes until the onion is translucent.

Pour in 2 cups of beef broth and 2 tablespoons of Worcestershire sauce, scraping up browned bits from the skillet. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, along with salt and pepper to taste.

Carefully pour the gravy mixture over the browned beef in the slow cooker. Add 4 to 6 chopped potatoes and 1 cup of baby carrots, stirring gently.

Cover the slow cooker and set it on low for about 8 hours or high for 4 hours.

Preheat your oven to 400°F (200°C) about 10-15 minutes before serving. Arrange slices of bread on a baking sheet and toast for about 5-7 minutes.

Once the beef is tender, ladle the beef and veggies onto the toasted bread. Drizzle some gravy over the top and garnish with fresh parsley.