Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper and sear for 4-5 minutes on each side until browned.

Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion is translucent.

Pour 1 cup of beef broth and Worcestershire sauce into the skillet to deglaze, scraping up brown bits. Let simmer for 2-3 minutes.

Transfer browned beef to the slow cooker, pour over the deglazed mixture, and add remaining beef broth, chopped potatoes, and baby carrots.

Cover and slow cook on low for 8 hours or high for 4 hours until fork-tender.

Preheat your oven to 400°F (200°C). Arrange slices of bread on a baking sheet and toast until golden, about 5-7 minutes.

Ladle the beef and vegetables over toasted bread and drizzle with gravy. Garnish with chopped parsley before serving.