Begin by patting the beef chuck roast dry with paper towels. Removing excess moisture helps achieve better browning.

Season generously with salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning evenly across all sides.

Heat olive oil in a large skillet over medium-high heat. Once hot, place the roast into the pan.

Sear each side for 2–3 minutes until a deep golden-brown crust forms. This step is optional but strongly recommended because it adds significant flavor.

Remove from heat once browned.

Place carrots, potatoes, and onion slices into the slow cooker. These vegetables act as a natural rack for the meat and absorb juices during cooking.

Lay the seared roast on top of the vegetables.

In a small bowl, combine beef broth, Worcestershire sauce, minced garlic, and herbs.

Pour gently into the crockpot. Avoid pouring directly over the roast to preserve seasoning.

Cover and cook:

Low setting: 7–8 hours (best results)

High setting: 4–5 hours (acceptable alternative)

Avoid frequently opening the lid, as this releases heat and prolongs cooking time.

The roast is done when it easily pulls apart with a fork. Properly cooked pot roast should be extremely tender, not firm.

If needed, cook slightly longer.

Remove roast carefully and slice or shred. Spoon vegetables and broth alongside.