Start by generously seasoning the beef chuck roast on all sides with salt, pepper, onion powder, and smoked paprika (if using).

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef roast on all sides until it’s browned, about 3-4 minutes per side.

In a small bowl, mix together the minced garlic, chopped rosemary, and thyme. Rub this garlic herb mixture all over the roast.

Peel and cut the carrots and potatoes into 2-inch chunks. Slice the celery into 1-inch pieces and quarter the onion. If using mushrooms, slice them as well.

Place the prepared vegetables in the bottom of the slow cooker.

Pour 2 cups of beef broth and ½ cup of red wine (if using) over the vegetables in the slow cooker.

Stir in 1 tablespoon of Worcestershire sauce and tuck in 1 bay leaf.

Once the roast is seasoned and seared, place it on top of the vegetables in the slow cooker.

Cover the slow cooker with the lid and cook the pot roast on low for 8-10 hours or on high for 4-5 hours.

The roast is done when it’s fork-tender and easily pulls apart with a fork.

Carefully transfer the beef roast to a cutting board and the vegetables to a serving dish.

Skim off any excess fat from the liquid in the slow cooker. In a small bowl, whisk together 2 tablespoons of flour with ¼ cup cold water to create a slurry. Pour this mixture into the slow cooker, stirring well to combine.

Set the slow cooker to high and cook the gravy for about 10-15 minutes, or until it thickens.

Once the roast has rested for a few minutes, slice it against the grain or pull it apart with two forks.

Serve the beef roast alongside the tender carrots, potatoes, celery, and onions, and spoon the rich gravy over the top. Garnish with fresh parsley.