1 2-3 lb beef roast (chuck, brisket, or round roast)

1 large onion, sliced

2 cups beef broth

2 teaspoons kosher salt

1 teaspoon pepper

½ teaspoon garlic salt

½ teaspoon thyme

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Prepare the Roast: Place the beef roast in the bottom of the slow cooker.
Season the Roast: Sprinkle the kosher salt, pepper, garlic salt, and thyme evenly over the roast.
Add Onions: Layer the sliced onion on top of the roast.
Add Broth: Pour the beef broth over the roast and onions.
Cook: Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
Shred or Slice: Once the roast is done, remove it from the slow cooker and slice or shred it to your preference.
Serve: Serve the roast with the onions and broth from the slow cooker. Optionally, thicken the broth with a cornstarch slurry to make a gravy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the microwave or on the stovetop. If the sauce has thickened, add a splash of beef broth to loosen it up.

Add Vegetables: Add carrots, potatoes, and celery to the slow cooker for a one-pot meal.

Spicy Version: Add a pinch of red pepper flakes or hot sauce for some heat.