Pat the chuck roast dry using paper towels, then season generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes on each side until a rich brown crust forms. Transfer to the slow cooker.

In the same skillet, add sliced yellow onion and sauté for 1-2 minutes until softened. Then, add minced garlic and sauté for an additional 30 seconds until fragrant. Pour in beef broth and Worcestershire sauce, scraping up browned bits. Stir in thyme and rosemary.

Pour the onion and broth mixture over the chuck roast in the slow cooker. Add chopped carrots and baby golden potatoes on top, tuck in bay leaves, and season with additional salt and pepper if desired. Cover and cook on low for 6-8 hours or high for 4-5 hours until fork-tender.

After cooking, carefully shred the pot roast using two forks and plate it alongside the vegetables. Transfer cooking juices to a fat separator and drizzle rich gravy over the meat.