Remove roast from packaging and pat dry. In a small bowl, combine salt, black pepper and garlic powder. Sprinkle evenly over roast, being careful to season all sides.
In a large skillet, heat canola oil to medium high. Sear roast for four minutes on each of four sides.
Transfer to 6-quart (6 L) slow cooker.
In a large measuring cup, add Worcestershire sauce, sambal oelek ground fresh chili paste and Dijon mustard to beef broth. Mix well and set aside.
Add potatoes, garlic and carrots to slow cooker, nestling them around the roast.
Pour beef broth mixture carefully over the top. Tuck rosemary and thyme around the roast. Cover and cook on low for eight hours.