Pat the roast dry and rub it with salt, pepper, garlic powder, and Italian seasoning.

Heat the olive oil in a skillet over medium-high heat. Sear the roast until a deep brown crust forms — about 3–4 minutes per side.

Place the sliced onion, minced garlic, and carrot chunks in the bottom of the slow cooker, spreading them into an even layer.

Transfer the seared roast on top of the vegetables.

In a bowl, whisk together the crushed tomatoes, beef broth, tomato paste, dried basil, dried oregano, and red pepper flakes (if using). Pour this mixture evenly over the roast.

Cover and cook on LOW for 8 hours, or until the beef is fork-tender and shreds easily.

Remove the roast and shred it with two forks. Skim excess fat from the surface of the sauce if desired, then return shredded beef to the slow cooker to soak up juices.

Garnish with chopped fresh parsley and serve.