Cut the beef chuck roast into 1-2 inch cubes and season with salt and pepper. Sear in a skillet for 3-4 minutes per side until browned.

Wash and chop the carrots, potatoes, and onions into bite-sized pieces. Transfer the beef to the slow cooker and add the vegetables.

Finely chop the garlic and add it along with bay leaves and thyme. Pour in the beef broth and stir in the tomato paste.

Cover and slow cook on low for 8 hours or high for 4 hours until beef is fork-tender.

Remove bay leaves. If the sauce needs thickening, mix cornstarch with water and add it to the stew, cooking on high for another 15-30 minutes.

Taste and adjust seasoning. Serve hot over mashed potatoes or with crusty bread.