Prep the Roast:

Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.

Sear the Roast (Optional):

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side). This step adds extra flavor but can be skipped for convenience.

Layer the Ingredients:

Place the chopped onion and garlic at the bottom of the slow cooker. Add the carrots and potatoes around the edges. Place the seasoned roast in the center.

Make the Sauce:

In a small bowl, mix the beef broth, red wine (if using), and tomato paste. Pour the mixture over the roast and vegetables.

Cook:

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and easily shredded with a fork.

Make the Gravy:

Once the roast is done, remove it and the vegetables from the slow cooker. Skim any fat from the liquid. In a small bowl, mix the cornstarch and water into a slurry. Stir the slurry into the liquid in the slow cooker and cook on high for 5-10 minutes until the gravy thickens.

Serve:

Slice or shred the pot roast and serve with the vegetables, drizzling the gravy over the top.