Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat.
Place the carrots, celery, onion, and baby potatoes in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
In a small bowl, mix together gluten-free beef broth, gluten-free Worcestershire sauce, dried thyme, dried rosemary, and minced garlic.
Pour the broth mixture evenly over the roast and vegetables.
Cover the slow cooker with its lid and cook on low for 8 hours, or until the roast is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter.
Optional: Pour the cooking liquid into a saucepan, bring to a simmer, and reduce slightly to make a gravy.
Serve the pot roast sliced or shredded with the cooked vegetables and gluten-free gravy if desired.