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Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot. Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot (I just drop a dollup of mustard in the liquid between two onion rounds – it all events out in the end). Salt and pepper both sides of the roast and place on top of the onions. Cook on low 6-7 hours until beef is fall-apart tender.
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Transfer the roast to a cutting board and shred using two forks. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to Keep Warm so it doesn’t continue cooking).
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