Pat the beef roast dry
Season all sides with salt, pepper, garlic powder, and onion powder
Optional: sear the roast in a hot skillet for 2 to 3 minutes per side
Place sliced onions, carrots, and potatoes in the bottom of the slow cooker
Set the roast on top of the vegetables
Add beef broth, water, or a mix of broth and Worcestershire sauce
Add herbs like thyme, rosemary, or bay leaves if desired
Cover and cook on low for 8 to 10 hours
Or cook on high for 4 to 6 hours
Cook until the roast is fork-tender
Check that the internal temperature reaches at least 145°F for safety
Remove the roast and let it rest for 10 to 15 minutes
Slice or shred the beef
Serve with the vegetables and cooking juices
Optional: thicken the juices with cornstarch for gravy