Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Season the chuck roast generously with salt and pepper, then place it in the hot skillet. Sear for 4-5 minutes per side until well browned and a rich crust develops. Once seared, carefully transfer the roast to your slow cooker.

In the slow cooker, layer the sliced garlic, onion chunks, carrots, celery, and quartered baby potatoes over the roast. Pour 2 cups of low-sodium beef broth and 1 cup of red wine over the top. Sprinkle in the fresh rosemary, thyme, and drop in the bay leaves, allowing the flavors to meld beautifully throughout the cooking process.

Cover the slow cooker with its lid, setting it to cook on low for 8-9 hours or on high for 5-6 hours. Avoid peeking too often, as it’s best to allow the pot roast to cook undisturbed. You’ll know it’s done when the beef is fork-tender and easily shreds apart.

Once cooking is complete, turn off the slow cooker and remove the bay leaves and herb sprigs. Transfer the chuck roast onto a cutting board and shred or slice it into bite-sized pieces, making sure to retain those juices. Return the shredded beef to the slow cooker, mixing it with the flavorful vegetables and broth.

For a thicker gravy, mix 2 tablespoons of cornstarch or arrowroot powder with 2 tablespoons of cold water to form a slurry. Stir it into the cooking liquid in the slow cooker, then cover and cook on high for an additional 10-15 minutes until the broth thickens to your liking.

Spoon the tender beef and hearty vegetables onto warm plates, drizzling the rich, savory gravy over the top. This comforting slow cooker pot roast is best enjoyed while hot.