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Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Once seared, transfer the roast to the slow cooker.
To the slow cooker, add the quartered onion, minced garlic, carrots, and potatoes (if using). Pour in the beef broth, red wine (if using), and Worcestershire sauce. Sprinkle the thyme, rosemary, and bay leaf over the contents. Season with salt and pepper to taste.
Cover the slow cooker with the lid and set it to low for 7-8 hours, or high for 4-5 hours. The roast should be fork-tender and easy to shred.
If you’d like to make a gravy, remove the roast and vegetables from the slow cooker. Discard the bay leaf. Pour the liquid from the slow cooker into a saucepan. Mix the cornstarch with cold water to make a slurry, and whisk it into the simmering liquid. Cook over medium heat, whisking continuously until the gravy thickens, about 3-5 minutes.
Shred the pot roast with a fork and serve with the vegetables and gravy. Enjoy your comforting, hearty meal!