Begin by prepping your vegetables for the Ultimate Crockpot Chuck Roast. Slice the yellow onion finely and rinse the baby carrots and petite potatoes under cool water.

Place the rinsed baby carrots, petite potatoes, and sliced yellow onion in the bottom of your slow cooker.

Lay your beautifully marbled chuck roast over the vegetable bed, ensuring it rests securely atop the carrots and potatoes.

Pour the beef broth over the chuck roast, allowing it to seep into the layers of vegetables below. Season the meat generously with minced garlic, sea salt, pepper, and Italian seasoning.

Choose between Worcestershire sauce, red wine, or balsamic vinegar to add a deeper flavor to your crockpot chuck roast.

Set your slow cooker to low heat and cover it with the lid. Allow the roast to cook for 8 to 10 hours.

For those who prefer crisper vegetables, consider adding the baby carrots and petite potatoes two hours before the cooking time is complete.

Once the cooking time has elapsed and the meat is fall-apart tender, carefully remove the chuck roast from the slow cooker. Shred it using two forks and return it to the pot.