Pat the roast dry and season it generously with salt, pepper, and any desired spices
Heat a skillet over medium-high heat and sear the roast on all sides until browned
Place sliced onions, carrots, and potatoes in the bottom of the crock pot
Add the seared roast on top of the vegetables
Pour in beef broth, water, or a mix of broth and red wine
Add garlic, bay leaves, and herbs such as thyme or rosemary
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours
Check that the roast is tender and easily pulls apart with a fork
Remove the roast and let it rest for a few minutes
Slice or shred the roast and serve with the vegetables and cooking liquid
Optional: thicken the cooking liquid with cornstarch for gravy