On a hot skillet, sear roast on all sides to keep juices in while cooking.
After searing, place roast in slow cooker. Add sliced onion, bay leaf, crushed garlic, and water.
Cook on low for 8 hours.
When roast is almost complete, preheat oven to 400° F.
Chop potatoes and carrots. Arrange on a cookie sheet, drizzle with olive oil, and sprinkle with salt.
Roast veggies for 15-20 minutes until tender; watch closely so they don’t burn.
Serve roast and veggies with bread and pineapple chunks on the side.