Sprinkle beef roast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add oil. Place beef roast in skillet and cook for 4-5 minutes per side.
Place roast in a slow cooker. Cover with onions, carrots, yukon gold potatoes, and garlic. Pour beef broth over roast. Sprinkle with thyme and brown sugar.
Cook on LOW setting for 8 hours. Remove lid and remove the roast from the slow cooker and place on a platter. Take two forks and shred the roast, removing any fat from the roast. Taste the carrots and potatoes and add more salt and pepper, if needed.
When ready to serve, ladle some of the beef broth onto the beef roast to keep it moist and flavorful. May garnish with chopped fresh parsley, if so desired.
I suggest a BONELESS CHUCK ROAST. You can also use a ROUND ROAST -- which may be called a rump roast or bottom round roast.
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