Sprinkle the short ribs with the salt and pepper. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, brown the meat on all sides. No need to cook through. Place the browned short ribs into the slow cooker.
Do not rinse the pan, add the beef broth, tomato paste, oregano, thyme, onion powder and garlic to the pan. Use a spatula to scrap up any bits of meat from the bottom of the pan into the sauce. Let simmer for 2-3 minutes over medium heat, stirring often.
Add the carrots over the short ribs. Pour the sauce from the skillet over the short ribs and carrots.
Cover and cook on LOW for 6 hours. This can go for 8 hours, but the meat will not stay on the bones at all.