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Place the sliced onion in the bottom of your slow cooker.
Lay the beef roast on top of the onions.
Pour in the beef broth, Worcestershire sauce, and soy sauce.
Sprinkle garlic powder, onion powder, thyme, black pepper, and salt over the beef.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is tender and easy to shred.
Remove beef from the slow cooker and shred with two forks.
Strain out onions and return broth to the pot. Stir in a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) to thicken into a gravy.
To serve, place a slice of bread on a plate, top with mashed potatoes, add shredded beef, and ladle gravy generously over the top.