Combine Pot Roast Seasoning ingredients in a small bowl and set aside. 

Tie the fresh rosemary and fresh thyme together with some cooking twine; set aside. 

Cut-up the fresh veggies and potatoes, place in your crockpot along with the garlic, and bay leaves. 

In a small mixing bowl combine the beef broth, pomegranate juice, balsamic vinegar, red wine vinegar, and tomato paste. Whisk to combine and set aside. 

Rinse off chuck roast and place on a large plate or platter.  Pat dry with a clean paper towel. 

Take the Pot Roast Seasoning and rub all over the chuck roast, getting into every nook and cranny. 

Bring a large cast iron skillet to medium-high heat and add olive oil. 

Sear the chuck roast on all sides (2-3 minutes per side). 

Place the seared chuck roast on top of the veggies in the slow cooker. 

Pour the beef broth mixture over top and add in the herb bundle. 

Cover & let cook on LOW 6-8 hours or on HIGH 4 hours. 

Remove chuck roast and place on a large platter or plate. Using a slotted spoon remove the veggies and potatoes, placing them on the same plate. Cover with aluminum foil and set aside. 

Gluten-Free Gravy: Using a glass measuring cup, scoop out 1/2 cup of the remaining broth and add the cornstarch to that measuring cup. Whisk until combined and thick; pour into the slow cooker and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes.  To thicken more, add additional cornstarch 1/2 tablespoon at a time. 

Paleo/Whole30 Gravy: Combine 2 tablespoons water with 2 tablespoons arrowroot powder; whisk to combine.  Pour into the slow cooker with the remaining broth and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes.  To thicken more, add additional arrowroot powder 1/2 tablespoon at a time.