Sauté the onion and garlic in the skillet for 1-2 minutes until lightly browned. To get all the flavor from the skillet, deglaze it with a small amount of broth/water, scrape up the brown bits, then pour everything into the slow cooker. Cook the pot roast in a slow cooker on LOW for 8-10 hours, until fork-tender and/or a meat thermometer inserted into the thickest part reads 190-200ºF/88-93ºC. Finally, leave the meat to rest for 10 minutes before slicing or shredding it (with two forks). Optionally sprinkle with some fresh parsley and serve the tender pot roast! Freeze: Transfer the meat and juices to freezer-safe containers or Ziplock bags (spread flat), and store for 2-3 months. Leave it to thaw in the refrigerator overnight before reheating. Reheat: Add it to a saucepan or Dutch oven and heat over low until warmed through or in a microwave in 30-second increments, stirring between, until heated through.
