Prep the roast: Pat the chuck roast very dry with paper towels. Season all sides with salt, pepper, onion powder, and dried oregano. This helps build a flavorful crust and keeps the meat juicy.

Sear the beef: Heat oil in a heavy skillet over medium-high. Sear the roast 3–4 minutes per side until deep brown. Don’t skip this. Browning creates rich flavor that carries through the whole dish.

Layer the vegetables: Add potatoes, carrots, onion, and celery to the bottom of the slow cooker. Scatter in the smashed garlic. Place rosemary, thyme, and bay leaves on top of the veggies.

Nestle in the roast: Set the seared roast on top of the vegetables. Pour in beef broth, red wine (if using), and Worcestershire. Liquids should come about one-third up the side of the roast.

Cook low and slow: Cover and cook on Low for 8–10 hours (best texture) or High for 4–5 hours. It’s done when the roast shreds easily with a fork.

Rest and separate: Transfer the roast to a cutting board and let it rest 10 minutes. Remove herb stems and bay leaves from the pot. Lightly mash the potatoes in the cooker if you like them softer around the edges.

Optional gravy: Skim excess fat from the cooking liquid. Whisk cornstarch with water and stir into the slow cooker. Turn to High and simmer 10 minutes until slightly thickened. Finish with butter for a glossy, rich sauce.

Serve: Shred or slice the roast against the grain. Spoon vegetables into bowls, top with beef, and ladle over the herby garlic jus. Sprinkle with parsley and adjust salt and pepper to taste.