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Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 ½-quart slow cooker.
Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.