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

Season the chuck roast with the salt, pepper and dried thyme leaves.

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

Add the onions, carrots and potatoes (leave the potatoes whole) to a crock pot.  Then place the browned beef roast on top.

Then add the minced garlic, beef broth and Worcestershire sauce into the crock pot.

Cover and cook on low for 8-10 hours or on high for 4-5 hours until the chuck roast is tender.

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 place in a saucepan.  You can strain out any vegetables from the broth if needed.

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!