Heat a large skillet over medium-high heat and add olive oil. Season the beef chuck roast pieces with salt and pepper, then sear them in batches for 4-5 minutes on each side until a golden brown crust forms. Once browned, transfer the beef to the slow cooker.

In the same skillet, add chopped onion and minced garlic, stirring constantly for 3-4 minutes until softened and fragrant. Scrape up any browned bits from the bottom of the skillet.

Pour in beef broth and Worcestershire sauce into the skillet, stirring to combine while scraping up the flavorful browned bits. Bring this mixture to a simmer and cook for about 2 minutes.

Pour the deglazed broth mixture over the beef chuck in the slow cooker. Sprinkle in dried thyme and rosemary, along with salt and pepper to taste. Stir gently to combine.

Gently add diced potatoes and baby carrots to the slow cooker, making sure they are submerged in the flavorful broth.

Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4 hours. The beef should become tender and easily pull apart with a fork when done.

Around the last 15 minutes of cooking, start toasting slices of your preferred bread until they are golden brown and crispy.

Once cooking is complete, serve generous portions of the tender beef and vegetables over your toasted bread, finishing with a sprinkle of fresh parsley.