Begin by seasoning the beef chuck roast generously with salt and pepper.

In a hot skillet with olive oil, sear the roast on all sides until it’s browned.

Transfer the roast to your crockpot and add the chopped onions, minced garlic, carrots, and potatoes.

Pour the broth over the ingredients and toss in the thyme and bay leaf.

Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender.

Once cooked, remove the roast and vegetables. Mix cornstarch with water and add to the broth to thicken the gravy.

Stir until the gravy reaches the desired consistency and serve the sliced roast with vegetables and gravy.