Season the beef chuck roast generously on all sides with salt, black pepper, and paprika, pressing the seasonings into the meat to ensure they adhere well.

Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes on each side until a deep golden-brown crust forms.

Transfer the seared roast to your crock pot and arrange the quartered onions, carrot chunks, and smashed garlic cloves around the meat.

In a medium bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until smooth.

Pour the broth mixture over the roast in the crock pot, then sprinkle the dried thyme and rosemary over everything and tuck the bay leaves into the liquid.

Cover the crock pot with its lid and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is fork-tender and easily pulls apart.

Carefully remove the roast from the crock pot and let it rest on a cutting board for 10 minutes before slicing or shredding.

Strain the cooking liquid through a fine-mesh sieve to remove the vegetables and herbs, then skim off any excess fat from the surface of the au jus if desired.

Slice or shred the pot roast, arrange on a serving platter, and generously ladle the hot au jus over the meat before serving immediately.