Warm the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper evenly on all sides. Place the roast in the pan and sear for 4-5 minutes on each side until browned all over.

Remove the roast and place it into the slow cooker. In the same skillet, combine the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce, and heat while stirring to loosen any browned bits from the pan.

Place the potatoes and carrots around the roast in the slow cooker. Pour the broth mixture over everything. Cover and cook on low for 8 hours, or until the meat is tender and easily shreds.

Take out the roast and vegetables from the slow cooker. Save the liquid for making gravy.

Shred the roast or cut it into pieces, then serve hot with the vegetables and gravy, garnished with fresh parsley.