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 garlic, and cut carrots, celery, or potatoes into large chunks. Lightly oil or spray a 5- to 6-quart 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.

Once the roast reaches 195°F internal and shreds easily with a fork, carefully remove it — it will be very tender. Rest on a cutting board for 5–10 minutes before slicing or pulling. If slicing, cut against the grain. Spoon the cooking liquid over the meat and vegetables. For thicker gravy, simmer the liquid in a saucepan or whisk in a cornstarch-water slurry. Avoid: skipping pre-cook seasoning, lifting the lid during cooking, or adding dense vegetables like potatoes at the start.