Pat the beef pieces dry with a paper towel and season them on all sides with salt, garlic powder, and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the beef and sear for 2-3 minutes per side, or until browned.
Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, Italian seasoning, thyme, and paprika to the insert of your slow cooker and whisk to combine.
Add the browned beef, onion, carrots, potatoes, garlic, and bay leaves. Stir to combine.
Cook on low heat for 8 hours, or until the roast is fork-tender and shreds easily. Garnish with fresh parsley and enjoy immediately.
(Optional) I like to serve the juices from the slow cooker on the side as an au jus but if you would prefer to thicken them into a gravy, simply add the juices to a medium saucepan, whisk in 2 tablespoons of cornstarch, and cook over medium heat until thickened to your desired consistency.