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The day before: Sprinkle Lawry's, kosher salt, and black pepper liberally over all sides of both pieces of meat. In a large bowl, layer the chuck roast on the bottom. Top with the sliced onions, then the pork rib, then the bay leaves. Place in the refrigerator for at least 12 hours and up to 24 hours.
Next day: Remove the meat from the refrigerator. Reserve the onions and bay leaves; set them aside. Coat all sides of both pieces in AP flour, patting off the excess.
Heat 1 tablespoon of tallow in a heavy-bottomed sauce pot over medium-high heat. Brown both pieces on all sides in batches — do not crowd the pan. Transfer to the slow cooker when done.
To the same pot, add the reserved onions, bay leaves, and 3 cups of water or stock. Scrape the bottom of the pot to release the fond. Bring to a boil. Pour over the meat in the slow cooker.
Cover and cook on low for 10 hours total. At the 5-hour mark, add the carrots. Stir, recover, and continue cooking until the meat is fall-apart tender.