Sear the Pot Roast and Deglaze the Pan

Heat a large dutch oven to medium-high heat, and then add oil.

Season the roast on all sides with salt and pepper, and then sear each side for about 3-4 minutes, creating a brown crust.

Once the roast has seared, place it into your slow cooker.

With the dutch oven still on medium-high heat, pour the beef broth in and stir to remove any delicious brown bits from the bottom of the pan.

Turn the heat off and set aside.

Prep the Veggies

While the roast is searing, wash the carrots and potatoes. Peel the carrots and garlic. Set aside.

Add Everything to the Slow Cooker

To the pot roast in the slow cooker, add the potatoes, carrots, garlic, thyme, dried parsley, Worcestershire sauce, and soy sauce.

Season the vegetables with a bit more salt and pepper.

Next, pour the beef broth from the deglazed pan into your slow cooker and get everything nestled in.

Cook the pot roast until fork tender.

Create a Saucy Gravy

With about 30 minutes left of cooking time, mix 3 tablespoons of cornstarch with ¼ cup of water.

Pour this mixture into your slow cooker, and it will thicken the broth into a flavorful, thick sauce.

Garnish!

Top with parsley garnish, a generous drizzle of saucy gravy, and enjoy!