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 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. 1
   Layer vegetables (onion, carrots, garlic, celery) in the bottom of the Slow Cooker.
2. 2
   Set the seasoned roast on top. Pour braising liquid (beef broth, tomato paste, Worcestershire, or condensed soup) over everything. Roast should be at least partially submerged.
3. 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. 4
   Keep the lid on throughout. Each time it's lifted, significant cook time is added.
5. 5
   If using potatoes, add them in the last 1–2 hours to prevent mushiness.
6. 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.