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Sear the beef chuck roast in a hot skillet until browned on all sides.
Place the carrots and potatoes in the bottom of the slow cooker.
Lay the seared roast on top of the vegetables.
Sprinkle onion soup mix over the roast, add minced garlic and Worcestershire sauce.
Pour in beef broth around the roast to mostly submerge the vegetables.
Cook on low for 8-9 hours or high for 5-6 hours until fork tender.
Taste and adjust seasoning if needed before serving.