• Prep: Rinse carrots and potatoes. Peel carrots and chop them into 2" chunks. Quarter onion. Lay carrots, potatoes, and onion in the bottom of a slow cooker. Lightly salt and pepper to taste. Tip: If using petite gold potatoes like I am here, leave them whole with the skins on. If using large potatoes, cut them in half or quarters.
• Season the chuck roast with salt and pepper and allow it to rest at room temperature for about 10 minutes. Meanwhile, heat oil in a cast iron skillet or nonstick pan over medium heat - the oil should look shiny when ready.
• Sear both sides of the chuck roast until golden brown (about 3-5 minutes per side), starting with the fat side down. This helps kickstart a rich, beefy flavor.
• Once the chuck roast is golden on both sides, use tongs to place it overtop of the carrots, potatoes, and onion in the slow cooker. Pour pan juices overtop. Then, pour in beef broth (and red wine if you're feeling fancy. See note.*) Sprinkle with thyme and (optional) add in a fresh sprig of rosemary.
• Cook on low for 8-9 hours or on high for 4 hours if in a hurry. Note: Meat may not be quite as tender if cooked on a high setting.
• Remove the chuck roast from the slow cooker and set it on a plate. Use two forks to shred the meat into chunks, pulling with the grain. Discard any fat.

For the Gravy:

• Once the roast is fully cooked, siphon out most of the broth from the slow cooker and transfer it into a small-medium saucepan. Be careful not to splash yourself with the hot liquid.
• Set the saucepan on the stove over medium heat. Bring to a simmer.
• Make a cornstarch slurry by adding the cornstarch and water to a small bowl. Mix until well combined. Once the broth is simmering, slowly add cornstarch slurry while constantly stirring. Allow to simmer for 5 minutes until thickened. Season to taste. Tip: If you want a thick gravy, you can add another 1 tbsp. cornstarch to 1 tbsp. water.
• Serve shredded chuck roast with carrots, potatoes, onions, and gravy overtop. Garnish with parsley for color.