Place carrots, potatoes, and onion in the crock. Toss vegetables with black pepper, kosher salt, Italian seasoning and olive oil. Coat evenly.
Use the remaining salt and pepper, thyme and rosemary to season the roast
Use a large cast iron skillet to heat the remaining oiive oil over medium-high heat and sear roast for 2 minutes on each side. Place roast in crock.
Add minced garlic and some of the broth to the skillet. Scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, onion sauce and Worcestershire sauce. Bring to a simmer.
Cover and cook on low for 6 50 8 hours or on high for 3 to 4 hours. Serve!