Season the chuck roast with herb and garlic seasoning, ensuring all sides are evenly coated.

In a skillet or multi-cooker, heat the olive oil and butter over medium-high heat.

Brown the seasoned roast on both sides until a golden crust forms. Transfer the roast to the slow cooker, along with the baby carrots and potatoes.

In a small bowl, whisk together the cornstarch and 60 ml (1/4 cup) of water, creating a slurry.

In another bowl, combine the cornstarch slurry, red wine, minced garlic, sliced onion, beef broth, tapioca pearls, and tomato paste. Mix well.

Pour the mixture over the roast, carrots, and potatoes in the slow cooker.

Cover the slow cooker and cook on low for 8-10 hours or until the roast is fork-tender.

Once cooked, carefully remove the roast, carrots, and potatoes from the slow cooker and transfer them to a serving platter.

If desired, strain the remaining liquid from the slow cooker to separate the gravy.

Serve the pot roast with the savory gravy alongside your favorite side dishes. Enjoy!