For all the steps below, either place ingredients into a slow cooker and cook immediately, or put into a gallon-sized ziplock bag to refrigerate overnight.
Season the roast generously with salt and pepper.
Quarter a large white onion and peel off the skin.
Quickly peel 4 cloves of garlic by smashing them with a hard object.
Cut unpeeled carrots into 1-inch pieces.
Pierce each baby red potato with a fork a couple times.
Season everything with 1 tablespoon each salt and pepper. Add a couple sprigs each of fresh thyme and rosemary.
Cover everything with a quart of low sodium beef stock, and an optional cup of red wine.
Cook on low heat for 8 hours, or on high heat for 4 hours.
After that time passes, shred the beef and add the green beans, and continue to cook on low 15-20 minutes until the green beans are done.
Recipe by Ally's Cooking at http://allyscooking.com/2016/10/07/perfect-pot-roast/