To cook beef in a slow cooker, typically a beef roast such as chuck or round is seasoned and optionally seared first. Then it is placed in the slow cooker with some broth (beef stock), seasonings like Worcestershire sauce, herbs, and vegetables (carrots, onions, celery, potatoes if desired). It is cooked on low for 6-9 hours or on high for 3-6 hours until tender. After cooking, the beef can be shredded or sliced, and the cooking liquids can be thickened into a gravy to serve with the meat. This method produces tender, flavorful beef with minimal hands-on time. Here is a general step-by-step guide:

1. Season the beef roast generously with salt, pepper, and preferred seasonings.
2. Optionally, sear the beef on all sides in a hot pan with oil to develop flavor.
3. Place chopped vegetables at the bottom of the slow cooker, then add the beef on top.
4. Pour in beef stock/broth and Worcestershire sauce or other liquids to partially cover the beef.
5. Cook on low for 6-9 hours or high for 3-6 hours until the beef is tender and preferably reaches an internal temperature around 195-200°F for fall-apart texture.
6. Remove the beef and shred or slice it as desired.
7. Optionally, strain the cooking liquid, thicken it with a cornstarch slurry or flour to make gravy, and serve over the beef and vegetables.

Additional tips include never putting frozen beef directly into the slow cooker and considering adding potatoes and other root vegetables for a complete meal. This method works well for pot roasts and produces a comforting, easy dinner with juicy beef and rich gravy.