Trim any excess fat from the beef chuck roast, season with salt and pepper, and sear in a hot skillet for 4-5 minutes on each side until browned.

Chop the carrots, potatoes, onion, and celery into uniform pieces and set aside.

In the slow cooker, arrange the chopped vegetables at the bottom, place the seared beef on top, and pour in the beef broth.

Sprinkle minced garlic, thyme, and bay leaves on top, then drizzle in Worcestershire sauce and stir lightly.

Cover and set the slow cooker to cook on low for 6-8 hours.

After cooking, remove the beef and vegetables; mix cornstarch with cold water to create a slurry and stir into the remaining juices.

Cook on high for an additional 10-15 minutes to thicken the gravy.

Slice the beef against the grain, serve with veggies, and drizzle with gravy.