Heat a large sauté pan over high heat. Add the oil.
Generously salt and pepper all sides of the roast. Add the roast to the hot pan and brown all sides of the roast. Transfer to a 6 to 7 quart slow cooker.
Cook on low until the roast is cooked through and shreds easily, 6-8 hours. Serve with the vegetables and spoon the sauce over the top. Sprinkle with fresh parsley.