Pat the roast dry with a paper towel and set aside.

In a small mixing bowl, combine the onion powder, garlic powder, paprika, salt, and pepper then rub the entire roast with the seasoning mixture.

Sprinkle the flour onto the seasoned roast and massage it all over.

Heat a large skillet over medium heat with 2 tablespoons of olive oil. Once heated, place the roast into the skillet and sear both sides until browned, about 3-5 minutes on each side. Place in the middle of the crockpot and set aside.

In the same skillet used to sear the roast, add a little bit more oil if needed and saute the onions just until it starts to become translucent, about 2-3 minutes. Then add the minced garlic and saute for another minute or until fragrant, making sure not to burn it.

Add the broth, Worcestershire sauce, brown sugar, and minced herbs to the pan with the onions and garlic. Stir to combine and then remove from the heat.

Add the carrots and potatoes into the crockpot surrounding the roast. You can also add some on top. Now pour the broth mixture over the roast and vegetables.

Cover the crockpot and cook for 6-8 hours on low or 4-6 hours on high, depending on how tender you like the meat.

Once the meat is tender and easily breaks apart, add the roast and vegetables to a serving platter and set aside while we prepare the gravy.

In a small ramekin or sauce bowl, mix together the cornstarch and water to make a slurry. Add it to the broth in the crockpot and cook on high for 3-5 minutes until thickened, stirring occasionally and making sure the slurry is fully incorporated. If you want a thicker gravy, add just a little bit more cornstarch in your slurry.