Add the broth. Add the 3 chopped red potatoes and 3  cups of beef broth, and stir. Then return the seared chuck roast to the  pot, and add more broth if needed, as the roast should be approximately half immersed in broth.  Add in any optional 1-2 tablespoons butter, 2-3 sprigs of herbs, 1  tablespoon Worcestershire, 1 cup of red wine, or ½ a tablespoon of  Better Than Beef Bouillon, and stir gently.