Start by seasoning the chuck roast with salt, pepper, thyme, and rosemary. This will ensure the flavor penetrates the meat as it cooks. Don't skip this step!
In a large skillet over medium-high heat, sear the roast on all sides until it's browned (about 3-4 minutes per side). This locks in the juices and adds depth to the flavor.
Place the seared roast in the slow cooker. Add the chopped onions, carrots, and potatoes around the meat.
Pour in the beef broth and Worcestershire sauce, ensuring the liquid covers the meat about halfway. Add the minced garlic and bay leaves on top.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. The roast is done when it is fork-tender and shreds easily.
Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for 10-15 minutes before slicing. Discard bay leaves before serving.
