Take chuck roast out of the fridge about 30 minutes before cooking. Trust me, letting it warm up a bit helps it brown better. Pat it really dry with paper towels and season generously with salt and pepper all over – don’t be shy here, you’re seasoning a big piece of meat.

Heat the vegetable oil in a large skillet over medium-high heat until it’s shimmering – when the oil starts to look wavy, you’re ready. Brown the roast for about 4-5 minutes per side until you get a rich, dark brown crust. You might hear some sizzling and popping – that’s good! That brown crust is pure flavor.

While the meat is browning, roughly chop your onion, carrots, celery, and potatoes. I like to keep the pieces pretty chunky (about 2 inches) so they don’t turn to mush during the long cooking time. Toss them into your slow cooker.

Once the meat is browned, place it on top of the vegetables in your slow cooker. In the same skillet you used for the meat (don’t clean it!), add your minced garlic and cook for about 30 seconds, just until you can smell it. Quickly add the beef broth and wine (if using), and use a wooden spoon to scrape up all those browned bits from the bottom of the pan – they’re packed with flavor.

Stir the tomato paste and Worcestershire sauce into the liquid until the tomato paste dissolves completely. Pour this mixture over your roast and vegetables. Sprinkle the thyme and rosemary over everything and tuck the bay leaves down into the liquid.

Cover and cook on LOW for 8-10 hours. The roast is done when you can easily pull it apart with two forks – it should practically fall apart when you poke it. The vegetables should be tender but still hold their shape when pierced with a fork.

For a thicker gravy (and I highly recommend this step), remove the meat and vegetables to a serving platter and cover with foil to keep warm. Whisk together cornstarch and cold water in a small bowl until smooth. Turn your slow cooker to HIGH, and slowly stir in the cornstarch mixture. Let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Taste the gravy and adjust the seasoning – it might need an extra pinch of salt and pepper. Remove the bay leaves, and serve the roast and vegetables with plenty of that rich gravy spooned over top.