In a small bowl or ramekin, combine salt pepper and thyme. Season the roast on all sides.

Add canola oil to a large skillet over medium-high heat. When the canola oil ripples and begins to smoke add the roast; brown on all sides about 4-5 minutes per side.

Meanwhile, place the carrots on the bottom of the slow cooker, followed by potatoes and garlic.

Lay the pan seared beef on top of the vegetables; pour the beef broth over all.

Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.

Carefully, remove the roast and vegetables to a large platter and cover loosely with foil. Pour the cooking liquid into a small saucepan over medium-high to high heat.

In a small bowl or ramekin, combine cornstarch with cold water; whisk into the cooking liquid. Continue whisking until it comes to a boil and starts to thicken. Pour some gravy over the roast and vegetables, serving the remaining gravy in a boat for passing around the table.

Garnish the platter with fresh chopped parsley and serve.