Rub the roast with salt and pepper.

In a skillet, heat some oil and then brown the roast for 2 to 3 minutes on each side.

Place the roast into the slow cooker and add the onion, carrots, and garlic.

Add beef broth and place the rosemary next to the roast.

Cook for 8 hours on low or 4 hours on high until the food is tender enough to shred with a fork.

Slice the roast, serve with the pan juices and carrots, and remove the rosemary.