First Step: Prep Ingredients: Start by peeling and chopping the carrots into 1-inch chunks, and leave the Yukon gold potatoes whole for best texture. Peel and slice the yellow onion into thick halves, mince the garlic, and trim excess fat from the chuck roast.

Second Step: Season and Sear: Pat the roast dry with paper towels, then season generously on all sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Sear the roast for about 4 to 5 minutes per side until a rich brown crust forms. This step is optional but recommended to lock in moisture and deepen flavor. Transfer the roast to your slow cooker.

Third Step: Sauté Aromatics: In the same pot, add the remaining ½ tablespoon olive oil. Sauté onion slices for about 2 minutes until softened, then add minced garlic and cook for an additional 30 seconds until fragrant. Pour this mixture over the roast in the slow cooker.

Fourth Step: Add Broth and Herbs: Return the pot to medium-low heat. Pour in beef broth along with Worcestershire sauce (if used), fresh thyme, and rosemary. Scrape browned bits from the bottom of the pot to incorporate flavor. Simmer for about 15 seconds, then pour the liquid evenly over the roast and vegetables in the slow cooker.

Fifth Step: Layer Vegetables: Arrange the whole potatoes and carrots evenly over the onions and roast in the slow cooker. Season the vegetables with salt and pepper.

Sixth Step: Slow Cook: Cover and cook on low for 8 to 9 hours, or until the roast is fork-tender and vegetables have softened perfectly. For firmer vegetables, add them halfway through the cooking process. Avoid cooking on high heat as it may toughen the meat.

Seventh Step: Finishing Touches: Remove the roast and vegetables from the slow cooker. Shred the roast or slice as desired, discarding excess fat. For optional gravy, strain the cooking liquid into a saucepan, whisk cornstarch slurry into it, and simmer until slightly thickened, about 30 to 60 seconds.

Final Step: Serve and Garnish: Plate the tender meat and vegetables, pour gravy over if desired, and sprinkle fresh parsley as garnish. Serve immediately and savor the deep, comforting flavors of your slow-cooked pot roast with vegetables.