Pat 1 (3- to 4-pound) boneless beef chuck roast dry with paper towels. Season all over with 2 teaspoons of the kosher salt and ½ teaspoon black pepper.

Heat 1 tablespoon of the olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the roast and sear until dark golden-brown on two sides, 4 to 5 minutes per side. Turn off the heat. Transfer to a 6-quart or larger slow cooker. Scatter 1 pound peeled and cut large carrots, 8 ounces small yellow potatoes (leave whole and unpeeled), and 1 (about 15-ounce) can drained and rinsed chickpeas around the roast.

Heat the remaining 1 tablespoon olive oil in the same skillet (no need to clean) over medium heat until shimmering. Add 1 thinly sliced medium yellow onion and cook, stirring occasionally until softened, about 5 minutes. Stir in 3 minced garlic cloves, 3 tablespoons to ⅓ cup harissa paste, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and remaining 1 teaspoon kosher salt. Cook until very fragrant, about 1 minute.

Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook, stirring often, for 1 minute. Pour in 1 ½ cups low-sodium beef broth and scrape up any browned bits from the bottom of the skillet. Pour over the roast.

Cover and cook on the LOW setting until the beef is very tender and gently falling apart when pricked with a fork, about 8 hours.

Skim off some of the fat from the surface if desired. Shred the roast into bite-size pieces right in the slow cooker with tongs. Add 1 tablespoon lemon juice and stir to combine. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

Arrange a rack in the lower third of the oven and heat the oven to 325°F.

Pat 1 (3- to 4-pound) boneless beef chuck roast dry with paper towels. Season all over with 2 teaspoons of the kosher salt and ½ teaspoon black pepper.

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear until dark golden-brown on two sides, 4 to 5 minutes per side. Transfer to a large plate.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add 1 thinly sliced medium yellow onion, and cook, stirring occasionally until softened, about 5 minutes. Stir in 3 minced garlic cloves, 3 tablespoons to ⅓ cup harissa paste, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and remaining 1 teaspoon kosher salt. Cook until very fragrant, about 1 minute.

Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook, stirring often, for 1 minute. Pour in 2 cups low-sodium beef broth and scrape up any browned bits from the bottom of the pot.

Return the roast and any juices on the plate to the pot. Scatter 1 pound peeled and cut large carrots, 8 ounces small potatoes (leave whole and unpeeled), and 1 (about 15-ounce) can drained and rinsed chickpeas around the roast. Bring to a simmer.

Cover and transfer to the oven. Cook until the meat is very tender and gently falling apart when pricked with a fork, 3 to 3 ½ hours.

Skim off some of the fat from the surface if desired. Shred the roast into bite-size pieces right in the pot with tongs. Add 1 tablespoon lemon juice and stir to combine. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.