Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.
Add the carrots, potatoes, onion, and garlic around the roast in the slow cooker.
In a medium bowl, whisk together beef broth, red wine, tomato paste, and Worcestershire sauce. Pour this mixture over the roast and vegetables.
Place rosemary, thyme, and bay leaves on top of the roast.
Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Discard rosemary, thyme stems, and bay leaves.
Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and water until smooth. Slowly whisk the cornstarch mixture into the simmering liquid. Cook for 2-3 minutes until the gravy thickens.
Serve the pot roast and vegetables with the gravy poured over the top.