For the Beef Roast - To the top, bottom and sides of the roast, add salt and pepper. Set aside. Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.
For the Slow Cooker Pot - Drizzle olive oil in the bottom of the pot. Using a silicon cooking brush or a pastry brush spread the oil along the bottom surface of the pot and up the sides about a couple inches.
To the bottom of the pot, add minced, pressed, or finely chopped garlic, 2 sprigs of fresh rosemary, and 1 sprig of fresh thyme (each sprig spaced evenly apart with the sprig of thyme in the middle of the sprigs of rosemary).
Lay the roast in the pot on top of the herbs and garlic. On top of the roast, lay 1 sprig of rosemary and 2 sprigs of thyme (each sprig spaced evenly apart with the sprig of rosemary in the middle of the sprigs of thyme).
Add sliced onion on top and around the perimeter of the roast. Next, around the perimeter of the roast add cut carrots, and potatoes that are cut in half widthwise.
Around the perimeter of the roast (on top of the potatoes and carrots), add beef broth. To the potatoes and carrots, add salt and pepper. Cover with a lid and cook on the low setting for 8 hours or until it's fork tender.
Serve the pot roast, potatoes and carrots while warm with warm gravy.