Start by seasoning the beef chuck roast generously with salt and pepper, ensuring all sides are well-coated for flavor.

For an extra layer of richness, heat a skillet over medium-high heat and sear the roast for 4-5 minutes on each side until browned.

Transfer the seared roast to your crockpot and surround it with minced garlic and a splash of Worcestershire sauce.

Pour in enough beef broth to cover the bottom of the pot—about one cup is usually sufficient.

Cover the crockpot with its lid and set it to low heat. Allow the roast to simmer for 8-10 hours.

About 45 minutes before the roast is done, peel and chop your Yukon Gold potatoes into even chunks.

Place them in a large pot, cover with cold water, and add a pinch of salt.

Bring the pot to a boil over medium-high heat, cooking the potatoes for 15-20 minutes or until they are fork-tender.

Once the potatoes are tender, drain them thoroughly and return them to the pot.

Add butter and warmed milk to the potatoes, combining them while mashing with a potato masher or fork.

When the cooking time is complete, switch off the crockpot and let the beef roast rest for about 10 minutes.

Shred the beef into bite-sized pieces using two forks.

Plate the shredded beef next to a hearty scoop of garlic mashed potatoes and garnish with fresh herbs if desired.