Pat the beef chuck roast dry with paper towels. Season all sides evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Transfer the roast to the slow cooker.
Place the carrots, baby red potatoes, and quartered onion around and on top of the roast in the slow cooker.
In a medium bowl, whisk together minced garlic, beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Carefully remove the roast and vegetables from the slow cooker and place on a serving platter. Cover with foil to keep warm.
Remove and discard the bay leaves from the cooking liquid. Pour the liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water until smooth. Slowly whisk the cornstarch slurry into the simmering liquid. Continue stirring until the gravy thickens, about 2-3 minutes.
Serve the pot roast sliced or shredded with the cooked vegetables and spoon the thickened gravy over the top.