Prepare the Roast.
Season the chuck roast with salt and pepper. If you are watching your sodium, omit the salt or go light-handed. Heat a large skillet over medium-high heat. Then add 1 tablespoon of olive oil.
Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!
With the burner still on high, add the onions and garlic along with the red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up! When the bottom of the pan is de-glazed, add the juices to the crock pot.
Add the cornstarch into the cold water and stir into a lump-free slurry. Add the cornstarch mixture along the edges of the crock pot along with 1 cup beef broth. The liquid should be about halfway up the sides of the chuck roast.
Place the bouqute garni of fresh herbs on top of the roast.
Cover and cook on LOW
for 4 hours.