Lay the pieces of chuck roast out on a large piece of foil, and season them with the all-purpose seasoning and black pepper, tossing to coat the pieces on all sides.
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the meat to the pot in a single layer, in batches if necessary to avoid overcrowding. Cook, turning as needed, until the meat is browned on all sides, about 6 to 8 minutes. Use a slotted spoon to transfer the meat to the slow cooker.
Add the remaining 1 tablespoon of olive oil to the beef drippings in the pot, then add the onion and celery. Sauté over medium heat until they are softened, about 2 to 3 minutes.
Add the garlic and sauté for 1 minute. Season with the rosemary, and stir the tomato paste into the mixture.
Add the wine and cook, stirring, for 1 to 2 minutes to bring the mixture to a simmer. Transfer the contents of the pot to the slow cooker with the beef. Add the broth, potatoes, carrots and bay leaves to the slow cooker and stir well to combine.
Cover and cook for 7 to 8 hours on low or for 3 to 4 hours on high, just until the beef and vegetables are fork-tender.
About 30 minutes before the end of cooking time, combine the water with the cornstarch in a small bowl. Stir the balsamic vinegar and the cornstarch slurry into the slow cooker. Cover and cook for the remaining 30 minutes, until the sauce is slightly thickened.
Remove and discard the bay leaves, stir in the parsley and season with salt and additional pepper before serving, if desired.