Heat the olive oil in a large skillet over medium high heat.

Pat the roast dry and then season the chuck roast with the salt, pepper and Italian seasoning.

Brown the roast in the skillet.  Cook it for 4-5 minutes per side. Set the roast aside.

Use approximately ½ cup of the red wine to deglaze the bottom of the skillet.

Place the onions, carrots and potatoes In a crock pot.  Place the browned beef roast on top and pour the red wine from the skillet in the crock pot as well.

Next, add the minced garlic, remaining red wine, beef broth and Worcestershire sauce into the crock pot.  Place the fresh herbs on top of the roast in the crock pot.

Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chuck roast is fork tender.

Remove the bay leaves, rosemary and thyme from the crock pot.

Remove the roast from the crock pot and shred.  Then remove the vegetables from the crock pot as well.

Remove the broth from the crock pot and strain it into a saucepan.  Heat the broth over medium high heat and bring it to a low boil.

In a small bowl, whisk together the cold water and cornstarch. Whisk this mixture into the saucepan.  Continue to cook and whisk for 30-60 seconds until the sauce thickens.

Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley.  Enjoy!