Begin by heating a skillet over medium-high heat. Season your beef chuck roast generously with salt and pepper, then sear it in the hot skillet for about 4-5 minutes on each side until it develops a rich, brown crust.

While the beef is searing, wash and cut your carrots and Yukon Gold potatoes into large chunks. Once the beef is browned, place the chopped vegetables at the bottom of the slow cooker.

Carefully position the seared beef chuck roast on top of the vegetables in the slow cooker. Pour beef broth over the roast until it’s nearly covered, and then sprinkle minced garlic, fresh herbs, salt, and pepper on top.

Cover the slow cooker with its lid and set it to cook on low for 8-10 hours.

If you prefer a thicker gravy, after cooking, remove the beef and vegetables to a serving platter and simmer leftover liquid in a saucepan to thicken.