Mix together the flour and 1 ½ teaspoons salt, and ½ teaspoon black pepper. Coat the chuck roast with the flour mixture.
Heat the olive oil in a large skillet over medium high heat until hot. Place the flour coated chuck roast in the skillet and sear on each side until golden brown.
Transfer the beef roast to the slow cooker. Arrange the potatoes, carrots, onions, garlic, and bay leaves on around the roast. Season with the remaining salt and pepper. Cook on low for 6 hours.
Transfer the roast to a serving platter and arrange the cooked vegetables around the roast.
Strain the broth and bring the broth to a boil in a hot sauce pan. Mix together the cornstarch and water. Whisk into the boiling broth. Cook for 3 minutes, or until gravy has thickened. Serve over top of roast with vegetables.
Tips and Substitutions
I like to sear the roast before slow cooking, but it is not necessary. If you are short on time, then it is ok to skip the searing process. However, searing the roast adds more flavor to the final dish so if you do have time, I highly recommend doing so.
Use turnips or parsnips instead of white potatoes.
Instead of carrots, use chunks of butternut squash.
Be sure that you season the roast well. There are a lot of vegetables in the slow cooker with your roast and the salt is needed to season all of it.
To make a gravy, first, strain the broth. Then heat the broth up on the stovetop and bring it to a boil. Mix together 2 tablespoons of cornstarch and 2 tablespoons of water, then whisk it into the boiling broth. Cook for 1-2 minutes until thickened.
Sprinkle the roast with fresh thyme before serving if you have it on hand. I used dried thyme when i made this recipe as it was not easy for me to get to a store to buy fresh.