A flavorful and tender beef roast cooked slowly with aromatic herbs, perfect for a hearty meal.
Heat a skillet over medium-high heat and sear the beef roast on all sides until browned.
Searing the beef locks in its juices and enhances the flavor of the final dish.
Transfer the seared beef roast to the slow cooker.
Ensure the slow cooker is preheated to maintain consistent cooking temperature.
Add the beef broth, salt, pepper, basil, garlic powder, rosemary, oregano, and bay leaves to the slow cooker.
Stir the liquid gently to evenly distribute the seasonings.
Cover the slow cooker and cook on Low for 8 to 10 hours.
Avoid lifting the lid during cooking to maintain the internal temperature.
Remove the bay leaves and transfer the roast to a serving platter. Shred the beef if desired.
Use two forks to easily shred the beef into bite-sized pieces.
Serve the shredded beef with the cooking juices on the side for dipping.
Warm the cooking juices slightly before serving for the best flavor.
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