Heat 1-2 tablespoons olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until it's nicely browned (about 2-3 minutes per side). This step adds extra depth to the flavor, but you can skip it if you're short on time.

Place the seared beef (or un-seared, if you skipped that step) into the bottom of your crockpot. Add the sliced onion and minced garlic on top of the beef.

Pour in 1 cup beef broth, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce. Sprinkle the dried thyme and rosemary over the beef. Add salt and pepper to taste. These ingredients work together to create a rich, savory base for the beef to cook in.

Cover and cook on low for 7-8 hours or on high for 4-5 hours. The longer you cook it on low, the more tender the beef will become, so I recommend the low setting if you have the time.

Once the beef is done cooking and tender, remove it from the crockpot and use two forks to shred it into bite-sized pieces. The beef should fall apart easily, and the flavor should be deeply infused into every bite.

Return the shredded beef to the crockpot to mix it with the juices. Stir everything together, and it's ready to serve! This beef is perfect on its own or as a filling for sandwiches, tacos, or over mashed potatoes.