Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side.

Place the seared roast into the slow cooker.

In the same skillet, add chopped onion and minced garlic. Sauté until onions are translucent and garlic is fragrant, about 2 minutes.

Add the sautéed onions and garlic to the slow cooker over the roast.

Pour beef broth into the slow cooker. Add carrots and potatoes around the roast.

Sprinkle dried thyme and rosemary over the ingredients in the slow cooker.

Cover and set the slow cooker to low. Cook for 8 hours until the roast is tender and vegetables are cooked through.

Transfer the roast and vegetables to a serving platter. Optionally, you can thicken the juices left in the slow cooker with a cornstarch slurry to make a gravy.

Serve the roast beef sliced with vegetables on the side.