Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
For optimal results, I like to turn the beef roast on the other side mid-cooking.
Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
The pot roast can be served with mashed potatoes or just with the veggies!
*You can replace the wine with beef broth in this recipe.