Sear the Pot Roast:

Season the beef chuck roast with salt and pepper. 
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside. 
Sauté the Vegetables:

In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. 

Stir in the tomato paste and cook for 1 minute. 
Simmer the Roast:

Add the beef broth, water, Worcestershire sauce, thyme, and bay leaves. 
Return the seared roast to the pot. Cover and simmer on low heat for 2 hours.
Add Potatoes and Carrots:

After 2 hours, add the carrots and potatoes to the pot. 

Cover and continue cooking for another 1-1.5 hours, or until the vegetables are tender and the roast is fall-apart tender.
Serve:

Shred the pot roast into chunks and serve with the potatoes and carrots. Spoon the flavorful broth over everything. 
Garnish with fresh parsley for a touch of color. 
Enjoy your Pot Roast with Potatoes and Carrots—a hearty and comforting meal perfect for a cozy dinner!