Pat the beef roast dry with paper towels, then season it liberally with salt and pepper.

Heat olive oil in a large sauté pan over medium-high heat. Sear each side of the roast for about 4-5 minutes.

Transfer the seared roast to the slow cooker and sauté sliced onions in the same pan for about 4 minutes.

Stir in minced garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, and chili powder. Cook for 1 minute.

Deglaze the pan with 1 cup of beef stock and then transfer into the slow cooker.

Surround the roast with chopped carrots and potatoes, add remaining beef stock, and fresh herbs.

Cover and set the slow cooker to cook on low for 8 hours or on high for 4 hours.

Strain the cooking liquid into a saucepan. Mix cornstarch with cold water to create a slurry, stir it into the strained liquid and simmer until thickened.

Shred or slice the roast and serve it with vegetables, pouring the gravy over the top.