1. Add beef chuck roast to a large slow cooker.
2. Sprinkle with dried minced garlic and dried sliced onions.
3. Pour barbecue sauce over top of roast.
4. Pour 1 cup beef broth, Worchestershire sauce and red wine around roast in slow cooker.
5. Cover and cook on high for 4 hours.
6. After 4 hours has elapsed, add potatoes, onion and carrots to slow cooker.
7. Cover and cook on high for 3 more hours.

To Make Gravy:

1. Using large spoon, remove vegetables and beef roast from slow cooker to a serving platter and arrange in a pleasing manner.
2. If using a bone-in chuck roast, discard bones.
3. Strain leftover slow cooker juices into a large glass measuring cup, using a fine mesh sieve; need 2 cups to make gravy.
4. If not enough pan juices in measuring cup, add more beef broth to equal 2 cups.
5. In a large frying pan, melt butter over medium heat.
6. Add flour and stir to combine to make a paste; continue cooking for a few minutes to get rid of flour taste.
7. Add measured pan juices/beef broth mixture to flour paste, all at once, and stir constantly until mixture thickens to a gravy consistency and coats the back of a spoon.
8. Taste and season with salt and pepper.
9. Transfer to a gravy boat or bowl and serve with beef roast.