Pat the 1 ½ lb beef chuck cut into 3/4-inch cubes, trimmed of excess fat cubes dry with paper towels and season all over with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground, plus more. Heat the 2 tbsp vegetable oil in a large Dutch Oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the 1 ½ lb beef chuck cut into 3/4-inch cubes, trimmed of excess fat for 3–4 minutes per batch, turning once or twice, until deeply browned on most sides. Transfer to a plate and set aside.

Trim large pieces of excess fat from the roast, then pat dry with paper towels. Season all over with salt and pepper. Optional but recommended: sear in a Skillet with a little oil over medium-high heat, about 3 minutes per side, until a deep crust forms. Quarter an onion, mince 4 cloves garlic minced, and cut 3 medium carrots peeled and sliced into rounds, 3 stalks celery sliced, or potatoes into large chunks. Lightly oil or spray a 5- to 6 quarts Slow Cooker. Lay the vegetables in the bottom. Have your liquid ready — beef broth, crushed tomatoes, cream of mushroom soup, Worcestershire sauce, or a mix.

1. Layer vegetables (onion, carrots, garlic, celery) in the bottom of the Slow Cooker. 2. Set the seasoned roast on top. Pour braising liquid (8 cups beef broth low sodium, tomato paste, Worcestershire, or condensed soup) over everything. Roast should be at least partially submerged. 3. Cook on Low for 6–10 hours (2 lb roast: 6–8 hrs; 3–4 lb roast: 8–10 hrs). High heat works in 4–5 hours but Low gives a more tender result. 4. Keep the lid on throughout. Each time it's lifted, significant cook time is added. 5. If using potatoes, add them in the last 1–2 hours to prevent mushiness. 6. Done when the roast shreds easily with a fork. Target internal temp: 195°F. If it still feels tight, keep cooking — overcooking is rarely a risk with enough liquid.

Return the seared 1 ½ lb beef chuck cut into 3/4-inch cubes, trimmed of excess fat (and any accumulated juices) to the Pot. Pour in the 8 cups beef broth low sodium and add the 1 tbsp Worcestershire sauce and 1 tsp dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.

Add the rinsed ¾ cup pearl barley rinsed and 2 medium Yukon Gold potatoes cut into 1/2-inch cubes (if using). Stir to combine, cover, and continue simmering over low heat for 30–35 minutes, until the ¾ cup pearl barley rinsed is tender and has thickened the broth slightly and the 1 ½ lb beef chuck cut into 3/4-inch cubes, trimmed of excess fat is fork-tender.