Take the beef chuck roast and using a small paring knife, make 3 small ‘x’ marks into the meat.
Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper.
Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing.
Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ingredients. I used a 6 quart slow cooker but a 3 quart slow cooker will work too.
Cover and let cook on the low setting for 7-8 hours.
When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir.
Taste for seasonings, season with additional salt and pepper as desired.
Serve on a lettuce wrap. (Also great on Dimpflmeier Carb Smart bread, just cut your serving size to half.)