Slow Cooker Pot Roast | Cooking With Hatchells | Umami

Ingredients

• 1 1/2 Tbsp olive oil, (divided)
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, (peeled, halved and cut into thick slices)
• 5 garlic cloves, (minced (1 1/2 Tbsp))
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2 ½ lbs small yukon gold potatoes, (left whole)
• 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*)
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy)
• 2 Tbsp chopped fresh parsley