Remove the chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature for more even cooking.

Slice the yellow onion into rough pieces and rinse the baby carrots and petite potatoes. Add them to the bottom of the 6-quart slow cooker and toss to combine. This creates a flavorful base for the roast to rest on.

Place the chuck roast directly on top of the vegetable bed. Pour the beef broth over and around the roast.

Sprinkle the minced garlic, sea salt, black pepper, and Italian seasoning evenly over the surface of the meat. Add your chosen flavor enhancer: Worcestershire sauce, red wine, or balsamic vinegar.

Optional but recommended: Before placing in the slow cooker, sear the chuck roast in a hot skillet with a little oil for 2 to 3 minutes per side until browned. This step adds significant depth of flavor.

Set the slow cooker to LOW and cook for 8 to 10 hours, until the meat falls apart easily when tested with a fork. For a roast closer to 4 lbs, cook for the full 10 hours. Do not cook on HIGH as this results in tough meat.

For vegetables with more texture, add the carrots and potatoes 2 hours before the end of the cook time rather than at the start.

Once done, gently break the meat into large chunks or shred as preferred using two forks.

For a thicker gravy, whisk together 2 tbsp cornstarch and 2 tbsp cold water in a small bowl until completely smooth. Stir the slurry into the slow cooker juices and cook on LOW for an additional 30 minutes until the sauce thickens.

Taste and adjust seasoning if needed. Optionally add a final splash of your chosen flavor enhancer for extra depth. Serve hot with crusty bread, mashed potatoes, or egg noodles.