Combine the tomato paste, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf in a mixing dish. As the veggies and pot roast simmer, this tasty sauce will impart a deep, savory flavor to them.
Fill the Slow Cooker with the Beef and Sauce:

Top the veggies in the slow cooker with the seared beef chuck roast.
Make sure the steak and veggies are uniformly covered by pouring the prepared sauce over them.
Cook Slowly:

The beef should be soft and readily shred with a fork after 8 to 10 hours of cooking on low heat in a covered slow cooker. The meat becomes exquisitely soft as the flavors combine with slow cooking.
Optional: Thicken the Sauce:

Before serving, if desired, thicken the sauce. To make a slurry, combine two teaspoons of cornstarch and two tablespoons of cold water in a small bowl. After adding the slurry to the slow cooker's liquid, simmer it on high for a further 15 to 20 minutes, or until the sauce reaches the consistency you want.
Present and Savor:

After the pot roast is perfectly cooked, take out and dispose of the bay leaf.
Spoon the fragrant sauce over the cooked meat and veggies that have been transferred to a serving plate.
provide some chopped fresh parsley as a garnish to provide some color and freshness.
Serve the hot pot roast from the slow cooker with your preferred side dishes, such crusty bread, steaming green beans, or mashed potatoes.
Take a seat, enjoy the moment, and relish the comforting aromas of this traditional home-cooked meal.