Begin by generously salt and peppering the entire roast. In a pan on medium heat, sear onion, garlic, herbs, and beef until golden on all sides.

Place roast, onions, herbs, garlic, potatoes, and carrots into the slow cooker. Add the worcestershire sauce, red wine, beef base, and 1 ¼ cup water to the slow cooker. Cover and cook on high for 6-8 hours or low for 10-12 hours.

Shred roast and serve with veggies!