Season and sear the chuck roast generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, and sear the roast for about 3-4 minutes on each side until a golden crust forms.

Once seared, carefully transfer the roast to your slow cooker to lock in delicious juices.

In the same skillet, melt the butter, add the onions and garlic, and sauté for about 5-6 minutes until softened and caramelized.

Deglaze the pan by pouring in the beef broth and Worcestershire sauce, scraping up any flavor bits.

Add the onion mixture, thyme, and bay leaf to the slow cooker. Make sure the roast is nestled among the onions, then cover.

Set your slow cooker to low and cook for about 8 hours, or until the roast is fork-tender.