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Pat the arm roast dry with paper towels.
Season all sides with salt and pepper.
In a skillet over medium heat, heat the olive oil and sear the roast on all sides until browned, creating a flavorful crust.
Transfer the roast to a plate and set it aside.
Place the sliced onions, minced garlic, carrots, and potatoes in the bottom of the crock pot.
Season the vegetables with dried thyme, dried rosemary, salt, and pepper.
Place the seared arm roast on top of the vegetables.
Pour the beef broth and red wine (if using) over the roast and vegetables.
Cover the crock pot and set it to cook on low heat for 8-10 hours or high heat for 4-6 hours.
Using a pair of tongs, carefully transfer the cooked arm roast to a cutting board and let it rest for a few minutes.
In the meantime, strain the liquid from the crock pot into a saucepan.
Bring the liquid to a boil and let it reduce until it thickens slightly to create a flavorful gravy.
Slice the arm roast against the grain into desired thickness.
Serve the succulent meat alongside the roasted vegetables and drizzle with the savory gravy.