Begin by heating a tablespoon of avocado oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and black pepper. Sear the roast for about 4-5 minutes on each side until a rich, brown crust forms.

Once the beef is seared, carefully place it in your slow cooker. Layer the sliced garlic, chunks of yellow onion, cut carrots, celery, and quartered baby potatoes around the roast. Add rosemary, thyme, and bay leaves. Pour in beef broth and red wine.

Cover the slow cooker and set it to cook on low for 8-9 hours or high for 5-6 hours. Check for doneness by poking it with a fork; if it easily pulls apart, it's done.

After cooking, carefully remove the beef from the slow cooker and let it rest. Shred or slice the meat and return it to the pot. For thicker gravy, mix cornstarch or arrowroot powder with cold water to create a slurry, stir this into the cooking liquid, and let it thicken.

Plate your Slow Cooker Pot Roast by arranging the shredded beef and vegetables on a serving dish, drizzling with savory gravy. Serve alongside mashed potatoes or crusty bread.