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Season the roast with salt and pepper and place in a 7 quart crockpot. Add the potatoes, carrots and onion around the roast.
In a small bowl, whisk to combine the beef stock, Worcestershire Sauce, minced garlic onion powder, oregano and thyme. Pour over the roast and vegetables.
Place the lid on the crockpot and cook on low for 7 to 8 hours, or on high for 6 to 7 hours. The slower cook time over low heat is best for extra tender results!
15 minutes before you are ready to serve, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Pour the slurry into the crockpot and stir until blended.
Add the mushrooms and replace the lid. Cook for an additional 10 to 15 minutes, until gravy is thickened. Serve warm!