crockpot pot roast... 6 hours

the goods:

2-3 pound chuck roast
3 russet potatoes, cut into chunks
12 ounces frozen pearl onions
5 carrots, peeled and chopped
2 cans (14.5 ounces each) beef broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper
 2 tablespoons fresh flat leaf parsley, chopped

Place roast in crock pot. Pour onions all around it. Layer potatoes on top, then carrots. Add seasonings. Pour beef stock over all of it to incorporate. The roast should be covered in liquid, so if it's not, add water until it is. Cover with a lid and cook on high for 5 hours. You will know when it is done if you pot a fork in it and it falls apart. Serve topped with fresh parsley and additional pepper.