Tender Shredded Beef Roast

Season the beef roast generously on all sides with your preferred all-purpose seasoning.

Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well-browned.

In the basin of a slow cooker, combine the beef broth, Worcestershire sauce, soy sauce, herbs de provence, garlic powder, onion powder, and dried rosemary.

Place the seared roast into the liquid in the slow cooker.

Cover and cook on low for 7-9 hours or on high for 4-6 hours, until the beef is fork-tender.

Carefully remove the cooked roast from the slow cooker and place it on a cutting board. Using two forks, shred the beef.

To make the gravy, whisk together the cornstarch and cold water in a small bowl to create a slurry.

Whisk the cornstarch slurry into the cooking liquid remaining in the slow cooker until combined.

Return the shredded beef to the slow cooker and stir to coat it in the gravy.

Cover and let it cook on high for about 5 more minutes to allow the gravy to thicken.

Serve the shredded beef and gravy hot over mashed potatoes or with your favorite sides.