Preparation Steps

• Pat the beef chuck roast dry with paper towels. Season generously with salt, black pepper, garlic powder, and onion powder.
• Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.
• Place the seared beef roast in the slow cooker. Pour the beef broth and Worcestershire sauce over the roast.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shreds with a fork.
• Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks.
• Skim any excess fat from the cooking liquid in the slow cooker. Return the shredded beef to the liquid and stir to combine.