Begin by patting the chuck roast dry with a paper towel, then season generously with salt and pepper on all sides.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. When the oil is shimmering, carefully add the roast and sear it for about 3-4 minutes on each side until a deep brown crust forms.

While the roast is searing, peel and chop your yellow onion, carrots, celery, and garlic into bite-sized pieces.

In the same skillet, add a bit more olive oil if needed and toss in the chopped onions, carrots, celery, and garlic. Sauté them over medium heat for about 5-7 minutes.

Take your Crock Pot and add the sautéed (or raw) vegetables to the bottom.

Carefully place the seared or unseared chuck roast directly on top of the layered vegetables in the Crock Pot.

In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, thyme, and rosemary. Pour this mixture evenly over the roast and vegetables.

Wash your baby potatoes and arrange them around the roast in the Crock Pot.

Cover the Crock Pot with its lid, setting it to low for 8-10 hours or high for 4-5 hours.

Once the cooking time is complete, remove the roast and vegetables from the Crock Pot, placing them on a serving platter.

If you’d like a thicker gravy, stir together a tablespoon of cornstarch with cold water until smooth.

Shred the tender pot roast with forks, combining it with the potatoes and vegetables on your serving platter.

For an inviting pop of color and freshness, sprinkle chopped fresh parsley over the top before serving.