Sear the Beef: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 8 ounces of chuck roast and sear for 4-5 minutes until browned.

Combine Ingredients: Transfer seared beef to slow cooker. In the skillet, add 1 chopped onion, 4 sweet potatoes, 3 carrots, and 1 cup mushrooms. Add 1.25 cups beef broth, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir well.

Set the Slow Cooker: Cover and cook on low for approximately 8 hours, until beef is very tender and flavors meld.

Thicken the Stew: Optional - Combine 1 tablespoon cornstarch with water to create a slurry. Add to slow cooker 30 minutes before serving.

Serve and Enjoy: Ladle into bowls and garnish with fresh herbs. Serve with warm bread.