Step 1

In a large skillet, heat the oil until shimmering over medium-high heat. Season the outside of the roast generously with salt and pepper. Brown the roast on all sides. (You can skip this step, but I think it makes a huge difference and makes the flavor even better!)

Step 2

Transfer the roast to the slow-cooker. There should be some brown pieces in the bottom of the skillet now. Over medium heat, pour in 1/2 cup of beef broth to deglaze the pan, scraping up the brown bits. Pour the liquid into the slow-cooker.

Step 3

Add the remaining ingredients to the slow-cooker. Cook on high for 4-6 hours or low for 6-8 hours.

Step 4

Shred the beef into chunks with a fork, removing any pieces of fat. Serve as a pot roast with your favorite sides or on toasted buns with the liquid for dipping. Enjoy!