Slow Cooker Onion & Garlic Pot Roast

Ingredients
For the Pot Roast
3–4 lb (1.4–1.8 kg) beef chuck roast
2 tbsp olive oil
1½ tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 large yellow onions, sliced
8–10 garlic cloves, peeled
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
For the Vegetables
1½ lb baby potatoes, halved if large
4 large carrots, peeled and cut into chunks
1 tbsp butter
Salt and black pepper, to taste
Instructions
Season the beef: Pat the chuck roast dry with paper towels. Season generously with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 3–4 minutes per side, until deeply browned. Transfer it to the slow cooker.
Prepare the onions and garlic: In the same skillet, add the sliced onions and cook for 3–4 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
Make the cooking liquid: Add the beef broth, Worcestershire sauce, soy sauce, and tomato paste to the skillet. Stir well, scraping up the browned bits from the bottom.
Add everything to the slow cooker: Place the potatoes and carrots around the roast. Add the onions and garlic, then pour the broth mixture over everything.
Add the thyme, rosemary, and bay leaves.
Slow cook: Cover and cook on LOW for 8 hours, or until the beef is extremely tender and easily pulls apart with a fork. You can cook it on HIGH for approximately 4–5 hours.
Finish the roast: Carefully remove the beef and let it rest for 10–15 minutes. Remove the bay leaves and rosemary stems if using fresh herbs.
Make it extra juicy: Spoon some of the hot cooking liquid over the roast. For a thicker gravy, transfer the liquid to a saucepan and simmer for several minutes, or thicken it with a small cornstarch slurry.
Serve: Place the tender beef on a serving platter, surround it with the potatoes, carrots, caramelized onions, and roasted garlic. Spoon plenty of the rich gravy over the top.