Start by patting the chuck roast dry with paper towels, then season both sides with salt and black pepper. Sear the roast in a heated skillet for 3-4 minutes per side until golden brown, then transfer to the slow cooker.

In the same skillet, lower the heat and add the quartered yellow onion. Sauté for about 2 minutes until slightly softened, then add minced garlic and cook for another minute. Pour in beef broth and Worcestershire sauce, scraping up browned bits to deglaze.

Layer halved baby golden potatoes and thick carrot pieces over the roast. Add the sautéed onion-garlic mixture and sprinkle thyme, rosemary, and bay leaves on top.

Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours, checking that the beef is fork-tender.

Once cooked, remove the roast from the slow cooker and let it rest briefly before shredding with two forks. Serve with vegetables and juices, and optionally prepare gravy with the drippings.