Start by seasoning 2 lbs of beef chuck roast with salt and pepper, ensuring all pieces are evenly coated. Then, chop 4 medium carrots and dice 4 Yukon Gold potatoes into bite-sized pieces. Gather your other ingredients, including a large chopped onion and minced garlic, so everything is ready for cooking.

In a skillet over medium heat, pour 1 tablespoon of olive oil and allow it to warm up. Add the chopped onion and minced garlic, sautéing for about 5-7 minutes until they turn golden brown and fragrant.

Transfer the sautéed onion and garlic into your slow cooker. Now, add the seasoned beef, chopped carrots, diced potatoes, 2 teaspoons of dried thyme, and 2 dried bay leaves. Finally, pour in 4 cups of low-sodium beef broth.

Cover the crock pot with its lid and set it to cook. Choose the low setting for 8 hours or high for 4 hours.

Once cooked, carefully remove the bay leaves from the stew before serving. Ladle the Crock Pot Beef Stew into bowls and enjoy it hot.