Heat the olive oil in a large skillet over medium-high heat. Season the beef roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Sear the roast in the skillet for about 4-5 minutes on each side until browned.

Place the chopped onion, carrots, and potatoes in the bottom of the slow cooker. Lay the seared roast on top of the vegetables.

In a bowl, mix together the beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables in the slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.

Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding.

Serve the beef roast with the vegetables and some of the cooking liquid spooned over the top.