Peel and cut carrots into 1-3 inch pieces
Peel and cut onions into 1-3 inch pieces
Wash and cut potatoes into 1-3 inch pieces
Mix together salt, pepper, thyme, and tarragon
Rub roast with olive oil and cover with about ⅔ of spice mix.
Heat skillet over medium-high heat and brown roast on all sides.
Transfer roast to slow cooker
Lightly coat vegetables in olive oil and season with the remaining spice mix.
Transfer vegetables to slow cooker.
Add some stock to skillet and stir to deglaze.
Pour liquid into slow cooker.
Add remaining stock to slow cooker.
Cook on high for 5 hours or low for 10 hours until vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.
Pour liquid in sauce pan and heat.
Mix cornstarch with an equal amount of watering bowl and stir until well blended.
Add cornstarch mix to sauce and heat, stirring frequently, until sauce thickens.
Pour sauce over meat and vegetables.