Pat the beef chuck roast dry with paper towels. This step is not optional — moisture is the enemy of browning. Season all sides evenly with salt and pepper.

Heat a large skillet or Dutch oven over medium-high heat until a drop of water sizzles and evaporates instantly. Add a thin film of oil (not counted in ingredients). Sear the roast for 4–5 minutes per side, until a deep mahogany crust forms. Do not rush this. The crust is flavor.

Transfer the seared roast to the crockpot. In the same skillet, reduce heat to medium. Add the beef broth and scrape up any browned bits from the bottom — this is called deglazing, and it captures all that caramelized goodness.

Whisk the tomato paste into the broth until smooth. Pour the mixture over the beef in the crockpot. Add the bay leaves, tucking them under the liquid.

Cover and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours. The beef is ready when it pulls apart easily with a fork. Low and slow gives the most tender result.

Remove the beef from the crockpot and let it rest for 5 minutes. Shred with two forks, discarding any large pieces of fat. Strain the cooking liquid through a fine-mesh sieve, then spoon off excess fat. Moisten the shredded beef with a few tablespoons of the strained liquid before serving.