Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove from heat.
Place the minced garlic in the bottom of the slow cooker.
Add the seared roast on top of the garlic.
In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
Pour the broth mixture over the roast in the slow cooker.
Add the baby carrots, quartered potatoes, onion wedges, and chopped celery around the roast.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast and vegetables from the slow cooker and place on a serving platter.
Optional: Skim fat from the cooking liquid and serve as a gravy alongside the roast and vegetables.