Start by chopping the vegetables—slice the onions, cut the carrots into chunks, and quarter the potatoes.

Heat oil in a skillet over medium-high heat. Sear the chuck roast on all sides for about 3-4 minutes until browned.

Place the roast in the crock pot. Surround it with the sliced onions, whole garlic cloves, carrot chunks, and quartered potatoes.

Pour the beef broth over everything, then add your choice of soy sauce or Worcestershire sauce. Finally, sprinkle the herbs de Provence on top.

Cover and let it cook on low for 8 hours or high for 4 hours, until the beef is tender.

Shred or slice the beef directly in the crock pot and serve hot with the tender veggies.