Pat the beef roast dry with paper towels, then generously rub all sides with salt and black pepper.

Heat a large skillet or Dutch oven over medium-high heat with oil. Sear the beef on all sides for 5-10 minutes until a golden crust forms. Once seared, transfer the roast to the slow cooker. If your slow cooker allows searing directly in the pot, you can complete this step there.

Pour beef broth or stock into the slow cooker, ensuring the roast is partially submerged. Add crushed garlic cloves and arrange fresh rosemary and thyme sprigs around the roast. Then, add the potatoes and carrots, nestling them around the beef.

Cover the slow cooker with a tight-fitting lid and cook on low for 6-8 hours. The roast should be fork-tender, and the potatoes should be perfectly cooked by the end.

After the roast is fork-tender, carefully remove it from the slow cooker and shred the meat using two forks. Serve the shredded beef alongside the potatoes and spoon some of the flavorful broth over the top. Garnish with additional fresh herbs if desired, and enjoy!