Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear each side for 4-5 minutes until brown. Transfer to the slow cooker.

In the same skillet, add diced onion and minced garlic, sauté for 3-4 minutes until the onions are translucent and fragrant. Remove from heat.

Pour beef broth and Worcestershire sauce into the skillet, scraping the bottom. Simmer for 2-3 minutes, then pour over the beef in the slow cooker.

Add dried thyme, rosemary, and additional salt and pepper to the slow cooker. Stir in halved potatoes and baby carrots, ensuring everything is coated in the gravy.

Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.

Preheat oven to 375°F (190°C). Toast slices of bread on a baking sheet for 10-12 minutes until golden brown.

Once ready, pile the beef and vegetables over the toasted bread. Garnish with chopped parsley and serve.