Season and dredge beef: Pat the beef chuck roast cubes completely dry with paper towels. In a large bowl, toss the beef with 3 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper until evenly coated.

Sear for deep mahogany crust: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef cubes in an uncrowded single layer (in two batches if needed). Sear for 3 to 4 minutes without moving until a deep, caramelized brown crust forms, then turn to brown all sides. Transfer seared beef into your slow cooker insert.

Deglaze the skillet: Reduce heat to medium, add 1 cup of beef broth and the tomato paste to the hot skillet, scraping up all the golden browned fond bits stuck to the bottom with a wooden spoon. Pour this concentrated savory liquid directly over the beef in the slow cooker.

Layer vegetables and herbs: Add the halved baby gold potatoes, sliced carrots, celery, chopped onions, and minced garlic into the slow cooker. Pour in the remaining 3 cups of beef bone broth and Worcestershire sauce. Nestled the fresh rosemary, thyme, and bay leaves into the broth.

Slow cook to fork-tender perfection: Cover with the lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) until the beef chuck roast is so tender it falls apart effortlessly at the touch of a fork, and the vegetables are tender-sweet.

Thicken gravy & serve: For extra-thick velvet gravy, ladle out 1/4 cup broth, whisk with 1 tablespoon cornstarch, stir back into the slow cooker, and cook on HIGH uncovered for 15 minutes. Discard bay leaves, garnish generously with fresh parsley, and ladle steaming hot into warm bowls!