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Sprinkle cut beef fairly generously with salt and pepper.
If you own a multicooker, where you can brown meat right in the slow cooker - click "brown/saute". Once it's hot, add the oil. When the oil is hot, add the beef. Let it sear for a few mintues on each side, or until nicely browned. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker.
Add carrots, potatoes, mushrooms, onion, and garlic over the seared beef.
In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, paprika, brown sugar, and dry mustard, and then add this mixture to the slow cooker. Stir everything gently to combine.
Cover slow cooker and turn heat to high. Cook for 4 to 6 hours, or until beef is ultra tender. Sometimes the beef is fork-tender in 4 hours, and sometimes it takes 6 hours or even a bit more, it just depends on the cut of meat. I always allow 6 hours, because the goal is fork-tender beef.
To serve, ladle goulash into individual bowls. Sprinkle with fresh parsley, if desired. A warm loaf of fresh crusty bread works great for dipping.