Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper, then sear for 4 to 5 minutes on each side until browned, and transfer to the slow cooker.

In the same pot, add half a tablespoon of olive oil and cook the diced yellow onion for about 2 minutes until it softens. Add minced garlic and sauté for an additional 30 seconds.

Pour the sautéed onion and garlic over the roast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, and rosemary. Mix well and pour this liquid over the meat.

Layer the whole Yukon Gold potatoes and cut carrots over the onion and broth mixture, seasoning them with salt and pepper.

Cover the slow cooker and set it to low. Cook for 8 to 9 hours until the roast is tender and shreds easily.

After cooking, remove the roast to rest before shredding. If desired, cut potatoes into smaller pieces for serving. For gravy, strain the broth, whisk in cornstarch mixed with beef broth, and simmer until thickened.