Coat each side of the chuck roast with oil. In a small bowl, combine 2 tablespoons steak seasoning and 1 tablespoon dried thyme. Liberally season both sides of the roast with this mixture.

Heat a skillet over high heat until very hot. Sear the roast on each side for 2-3 minutes.

Place the seared roast into the slow cooker.

Pour 1 cup beef broth into the hot skillet and allow it to simmer for one minute. Scrape the browned bits from the bottom of the skillet and pour this liquid into the slow cooker over the roast.

Wash, peel, and cut potatoes, carrots, and onion into large chunks. Place them in a large bowl, drizzle with a bit of oil, then sprinkle with 1 tablespoon steak seasoning and 1½ teaspoons dried thyme. Toss to evenly coat. Arrange the vegetables on top of the roast in the slow cooker.

Cover and cook on low for 7-8 hours or on high for 3.5-4 hours.

Around the 7-8 hour mark (or 3.5-4 hours on high), check the roast. When the edges start to fall apart, dissolve 1 tablespoon cornstarch in ⅓ cup water and stir into the cooking liquid in the slow cooker. Cover and continue cooking for another hour.

If the gravy isn’t thick enough after an hour, leave the slow cooker uncovered on high to allow excess liquid to evaporate.

Remove the roast carefully from the slow cooker and place it on a cutting board. Trim away any large fatty pieces and place the chunks of meat on a serving platter or back into the slow cooker for serving.