Begin by washing and chopping the carrots and potatoes into bite-sized pieces. Cut the onions into wedges and mince the garlic. Season the chuck roast generously with salt and pepper on all sides, ensuring it’s well-coated.

In a large skillet, heat a splash of oil over medium-high heat. Once hot, add the seasoned chuck roast and sear it for about 4-5 minutes per side, or until it develops a deep brown crust.

After searing, transfer the browned chuck roast into the slow cooker, placing it in the center. Surround the roast with your chopped vegetables—carrots, potatoes, and onions.

Pour in 2 cups of beef broth and add a splash of Worcestershire sauce. Sprinkle the minced garlic, thyme, and rosemary evenly over the top.

Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4 hours. When finished, the roast should be fork-tender and surrounded by perfectly softened vegetables.

When the cooking time is up, carefully remove the pot roast from the slow cooker and let it rest for 10-15 minutes on a cutting board.