Begin by trimming excess fat from the beef chuck roast, then cut it into bite-sized pieces. Season the beef tips generously with salt and pepper.

In a large skillet over medium-high heat, brown the beef for about 5-7 minutes until golden on all sides.

In the same skillet, add finely chopped onion and minced garlic, cooking for about 3-4 minutes until softened and fragrant. Transfer to slow cooker.

Pour in the beef broth and a splash of Worcestershire sauce into the slow cooker, mixing well. Add the browned beef tips.

In a small bowl, mix cornstarch with an equal amount of water to create a smooth paste. Stir this mixture into the slow cooker.

Cover your slow cooker and set it on low for 6-8 hours or on high for 3-4 hours, until beef is fork-tender.

Once cooking is complete, stir to combine everything. Serve hot over mashed potatoes or with crusty bread.