Slow Cooker Pot Roast

1 1/2 Tablespoons olive oil, divided
1 (3 lb.) chuck roast
Salt and black pepper
1 medium yellow onion, peeled, halved and cut into wedges
5 cloves garlic, minced
1 1/4 cups beef broth (plus 3 Tablespoons saved for later to make gravy)
2 teaspoons Worcestershire sauce
2 Tablespoons Garden Herb Bread Dip and Pizza Seasoning
2.5 lbs. small Yukon Gold Potatoes , cut in half
5 medium carrots peeled and cut into 1 inch pieces
2 Tablespoons chopped fresh parsley

Dry roast with paper towels and season all sides with salt and pepper

Heat 1 Tablespoon olive oil in large pan over medium -medium high heat. Place roast in pan and brown meat, 4-5 minutes per side. Transfer roast to slow cooker.

Add remaining 1/2 tablespoon olive oil to the pan, add onions and saute 2 minutes, add garlic and saute for 30 seconds. Pour onion and garlic mixture over roast.

Return pan to heat, pour 1 1/4 cups beef broth, Worcestershire sauce, Garden Herb Bread Dip and Pizza Seasoning and cook for 15-30 seconds, scraping the browned bits from the pan. Remove from heat and set aside. 

Layer potatoes and carrots over onion layer, poor beef broth mixture evenly over vegetable mixture and season with additional salt and pepper if you like. 

Place lid on slow cooker and set to high for 2 hours and turn to low and cook for an additional 6 hours or until carrots are soft. 

Remove roast and vegetables. If you would like to make gravy, strain the liquid from the crock pot through a fine mesh strainer, into a small sauce pan and heat over medium high heat. 

In a small bowl whisk together remaining 3 tablespoons of beef broth and 3 tablespoons of cornstarch. Add to the the small sauce pan bring to a simmer, stirring constantly and let simmer 30-60 seconds.