Heat olive oil in a skillet over medium-high heat. Season the beef chuck with salt and pepper. Brown it in batches for 4-5 minutes on each side, then transfer to your slow cooker.

In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they soften and become fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up those delicious browned bits. Mix in dried thyme, rosemary, and additional seasoning; then pour this flavorful combination over the beef in the slow cooker.

Gently stir in the prepared potatoes and baby carrots, ensuring they’re nicely nestled among the beef.

Cover the slow cooker and set it to low for 8 hours or high for 4 hours, until the beef is fork-tender and succulent.

As the cooking time nears its end, toast your bread until it’s golden brown and ready for serving.

Plate the tender beef and vegetables over the toasted bread, drizzle with rich gravy, and finish with a sprinkle of fresh parsley for that vibrant touch.