Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.
Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.
Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.
Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.
Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.
Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.
Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.
Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.