Pat the chuck roast dry using paper towels. Sprinkle salt, pepper, and garlic powder over every side. This helps the meat develop a rich flavor while cooking slowly in the crockpot.

Heat olive oil in a large skillet over medium-high heat. Add the roast carefully. Cook each side for about three minutes until brown. This step locks in flavor beautifully.

Place chopped carrots, potatoes, onions, and garlic into the crockpot. Spread them evenly across the bottom. These vegetables soak up all the delicious juices while cooking.

Place the browned roast over the vegetables carefully. The meat should sit nicely on top. This keeps the vegetables from becoming too soft during cooking.

In a bowl, mix beef broth, tomato paste, and Worcestershire sauce. Stir well until smooth. Pour the mixture slowly over the roast and vegetables inside the crockpot.

Place rosemary and thyme sprigs on top of the roast. Fresh herbs make the flavor richer and more comforting. They also give the kitchen an amazing smell.

Cover the crockpot with the lid tightly. Cook on low for eight hours. The beef should become tender enough to pull apart easily with a fork.

Remove the roast and vegetables carefully. Mix cornstarch with water in a small bowl. Stir it into the cooking liquid. Cook for ten minutes until thickened.

Slice or shred the roast gently. Serve it with vegetables and warm gravy. Add fresh parsley if you like extra color and freshness on top.