Begin by patting the chuck roast dry with paper towels, ensuring it's moisture-free for better browning. Generously season all sides with salt and black pepper, creating a flavorful crust.

In a skillet, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil shimmers, carefully add the seasoned roast and sear for 2-3 minutes on each side until a rich brown crust forms.

Layer the bottom of your slow cooker with sliced onions, carrots, and gold potatoes to create a flavorful base.

Sprinkle minced garlic, dried thyme, and a bay leaf over the vegetables.

Once seared, carefully place the roast on top of the vegetable layer in the slow cooker.

In a separate bowl, whisk together beef broth and Worcestershire sauce until well combined. Pour this mixture gently around the roast.

Cover the slow cooker and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours.

Once cooked, remove the bay leaf and allow the roast to rest for about 10 minutes before serving.