Slice the yellow onion and rinse both the baby carrots and petite potatoes thoroughly. Add the carrots, potatoes, and onions to the bottom of the slow cooker and toss them together to mix. This will create a flavorful base for the roast to cook on.

Place the chuck roast on top of the prepared vegetables in the slow cooker. Pour the beef broth over the roast. Sprinkle the minced garlic, sea salt, pepper, and Italian seasoning evenly over the meat. At this point, choose and add your preferred flavor enhancer: either Worcestershire sauce, red wine, or balsamic vinegar. This step builds the foundational flavors for the slow-cooked dish. I like to use fresh garlic for a more aromatic result.

Set the slow cooker to low heat and cook for 8 to 10 hours, or until the meat easily falls apart and the carrots and potatoes are tender. If you prefer firmer vegetables, you can wait about 2 hours into the cook time before adding the carrots and potatoes. I always let the roast cook until it shreds effortlessly for maximum tenderness.

Once the roast is tender, gently stir to break the meat into chunks or shred it as preferred. For a thicker sauce, whisk together the cornstarch and water, then slowly pour the mixture into the slow cooker juices. Stir well to combine, allowing everything to cook for 30 more minutes as the sauce thickens. To make the dish even more delicious, I sometimes add a splash of the flavor enhancer (wine, Worcestershire, or balsamic) at the end.