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Prepare the Roast:
Season the beef chuck roast generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Transfer to the slow cooker.
Prepare the Vegetables:
In the same skillet, add onions and garlic. Cook until softened (about 2-3 minutes). Transfer to the slow cooker.
Add Remaining Ingredients:
Place carrots and potatoes around the roast in the slow cooker.
In a bowl, mix together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
Cook:
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the roast is tender and shreds easily.
Thicken the Gravy (Optional):
Remove the roast and vegetables from the slow cooker. Discard bay leaves.
To thicken the gravy, mix flour with a small amount of cold water to make a slurry. Stir into the remaining liquid in the slow cooker. Cook on high for 10-15 minutes until thickened.
Serve:
Slice or shred the pot roast and serve with the vegetables and gravy.
Enjoy this comforting and flavorful classic!