Begin by patting the chuck roast dry with paper towels and generously season all sides with salt and black pepper. In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Once hot, carefully place the roast in the skillet, searing each side for about 3-4 minutes until a deep brown crust forms. Transfer the roast to your slow cooker once done.

Reduce the heat to medium and add the sliced yellow onions to the same skillet. Sauté for 1-2 minutes until they begin to soften, then add minced garlic and continue cooking for another 30 seconds. Pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce, using a wooden spoon to scrape up flavorful browned bits from the bottom of the pan.

Pour the sautéed onion and garlic mixture evenly over the seared roast in the slow cooker. Then, add the chopped carrots and baby golden potatoes along with 2 bay leaves. Season the vegetables with additional salt and pepper if desired. Cover and set to cook on low for 6-8 hours or high for 4-5 hours.

After cooking, carefully remove the lid and check for doneness. The pot roast should be fork-tender and the vegetables soft yet intact. If needed, cover and continue cooking, checking every 30 minutes.

Remove the pot roast and vegetables from the slow cooker using tongs. Shred the meat on a cutting board and serve on a platter with the vegetables, drizzling some cooking juices over the top.