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Sear all sides of the pot roast in a skillet and season each side with salt and pepper.
Add the chuck roast to a slow cooker.
Add 2 cups of beef broth to the hot skillet scraping all the brown bits off the pan.
Add all of the remaining ingredients to the pan and stir often until bubbling and the broth is just starting to thicken.
Pour the broth/veggie mixture over the chuck roast in the slow cooker.
Cook on low for about 8 hours or until meat is tender.
Remove the meat/veggies from the slow cooker and add cornstarch to thicken the gravy if needed. Enjoy!