Dry the roast with paper towels. Coat meat in steak seasoning and set aside.

Heat 1 tablespoon oil in a skillet on medium-high heat. Sear roasts for 4 minutes each side, then transfer to crock pot.

Add minced garlic and chopped onion to the hot skillet. Cook for 1 minute.

Deglaze the pan by adding 1 cup of beef stock. Use a wooden spoon to stir and scrape the brown bits from the bottom of the pan.

Stir in worcestershire and onion powder. Turn off the heat and add the mixture to the slow cooker, pouring right on top of the roasts.

Cook on high for 1 ½ hours. Turn the slow cooker down to low heat and cook for an additional 2 ½ to 3 hours. Use two forks to shred the meat. Serve warm with mashed potatoes if desired.