Season and sear the beef

• Pat the beef chuck roast dry and season all over with salt, black pepper and paprika.
• Heat the olive oil in a frying pan over high heat and sear the roast on all sides until deeply browned.
• Transfer the roast to the slow cooker.

Prepare the vegetables

• Peel and cut the potatoes and carrots into large chunks.
• Cut the onion into wedges and mince the garlic.

Build the cooking liquid

• Pour the beef broth into the slow cooker and stir in the tomato paste, Worcestershire sauce, garlic and dried thyme.
• Arrange the potatoes, carrots and onion around the roast.

Slow cook the pot roast

• Cover and cook on low until the beef is fork tender and the vegetables are soft.

Thicken the gravy and serve

• Transfer the roast and vegetables to a serving dish and keep warm.
• Whisk the cornstarch slurry into the cooking juices and simmer until the gravy thickens.
• Slice the roast and serve with the vegetables and gravy.