Instructions

1. 1. Heat olive oil in a large skillet over medium-high heat.
2. 2. Season the chuck roast with salt, black pepper, garlic powder, and dried thyme.
3. 3. Sear the chuck roast in the skillet for about 3-4 minutes on each side until browned.
4. 4. Transfer the seared roast to a slow cooker.
5. 5. In the same skillet, add sliced onions and bell peppers, and sauté for 5 minutes until softened. Then, add them to the slow cooker.
6. 6. Add the quartered red potatoes, frozen corn, and beef broth to the slow cooker.
7. 7. Cover and cook on low for 4 hours, or until the roast is tender.
8. 8. Once done, remove the roast and let it rest for a few minutes before slicing.
9. 9. Serve slices of the roast topped with the luscious vegetables and a dollop of Greek yogurt. Garnish with chopped pickles for a tangy contrast.