Take the chuck roast out of the packaging and stab it a few times with a fork for flavor infusion.

In a bowl, combine olive oil and red wine vinegar, whisking it together. Rub this mixture onto the meat.

Add the kosher salt, cracked pepper, parsley, basil, and garlic powder evenly over all sides of the roast.

In your slow cooker, place half of the sliced onion at the bottom. Add the seasoned roast along with any drippings before topping it with sliced garlic and the rest of the onion.

Cover the slow cooker and set it to low for 8-10 hours, or high for 4-5 hours, checking if it shreds easily when done. If not, you can continue cooking for another hour or two.

Once cooked, transfer the roast to a cutting board, and use two meat forks to pull it apart. Serve right away over noodles, mashed potatoes, or stuffed in a sandwich.