Season and sear: pat the roast dry and season generously with salt, pepper, garlic powder and onion powder. Heat the oil in a skillet over medium-high and sear the roast 3–4 minutes per side until deeply browned, then transfer to the crockpot.
Layer the flavor: in the same skillet, melt the butter and sauté the sliced onions 2–3 minutes until softened. Add the garlic and cook 1 minute until fragrant. Stir in half the can of tomato sauce (about 4 oz), the ranch seasoning and the au jus mix. Let it bubble, then slowly whisk in the beef broth and Worcestershire and simmer 3–5 minutes until slightly thickened.
Pour the gravy over the roast in the slow cooker and top with the thyme, rosemary and bay leaves.
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until the meat shreds easily with a fork.
Remove the roast, shred it, and spoon the juices over the top. Serve over mashed potatoes or egg noodles, garnished with chopped parsley and an extra ladle of gravy.
NOTE: Fall-apart tender. Serve over creamy mashed potatoes or buttery egg noodles. From Erika Tennille on Instagram.
