Start by patting the chuck roast dry with paper towels. Generously season all sides with salt and black pepper to enhance the flavor.

In a skillet over medium-high heat, add olive oil and let it heat up. Sear the roast for about 2-3 minutes on each side until browned.

Chop the onion, carrots, and gold potatoes into bite-sized pieces. Place the chopped vegetables in the bottom of your slow cooker.

Sprinkle the minced garlic, dried thyme, and bay leaf evenly over your vegetable layer in the slow cooker.

Position the seared chuck roast atop the layered vegetables in the slow cooker.

Whisk together the beef broth and Worcestershire sauce in a bowl, then pour this mixture around the roast.

Cover the slow cooker with its lid and set it to cook on LOW for 8 hours or HIGH for 4-5 hours.

Once cooking is complete, check if the meat is fork-tender. Remove the bay leaf and let the pot roast rest for about 10 minutes before slicing.