Heat a generous amount of olive oil in a large skillet over medium-high heat. Season the beef chuck roast chunks with salt and pepper and brown each piece for about 4-5 minutes per side. Transfer the browned beef to your slow cooker.

In the same skillet, reduce heat to medium and add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant. Pour the mixture over the beef in the slow cooker.

Add the beef broth and Worcestershire sauce to the skillet, scraping up any browned bits. Stir in thyme, rosemary, and a pinch of salt and pepper. Pour this over the beef and aromatics in the slow cooker.

Chop the potatoes into bite-sized pieces and add them along with baby carrots to the slow cooker. Stir gently to ensure the vegetables are coated with gravy.

Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender.

Toast the bread slices until golden brown. Serve portions of beef and vegetables over the toasted bread, drizzled with gravy, and garnish with parsley.