1. Season the beef chuck roast with salt and pepper on all sides.
2. In a large skillet over medium-high heat, warm the olive oil. Sear the beef on all sides until browned, about 4-5 minutes per side. This step locks in the flavors.
3. Transfer the seared beef to your slow cooker. Add the sliced onion and minced garlic to the skillet, sautéing briefly until fragrant, then add them to the slow cooker.
4. Pour the beef broth and Worcestershire sauce over the beef and vegetables in the slow cooker. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
5. Once cooked, remove the beef from the slow cooker and shred it with two forks.
6. To thicken the sauce, mix the cornstarch with water to create a slurry. Stir it into the liquid in the slow cooker, and let it cook on high for an additional 10-15 minutes until the sauce thickens.
7. To serve, place slices of bread on each plate, top with shredded beef, and ladle the gravy over everything. Serve with a side of mashed potatoes for a complete meal.

One of my favorite memories is teaching my kids to shred the beef. It’s a small task but one that makes them feel involved and proud, reinforcing the idea that cooking is a family affair.