Ingredients
Equipment
Method
- Cut the beef chuck roast into 3-4 large pieces and pat dry.
- Sprinkle a pinch of the onion soup mix over all sides of the roast pieces.
- Heat a cast iron skillet over medium-high heat and add vegetable oil.
- Add roast pieces and sear for 2-3 minutes without disturbing, then flip and sear the other side.
- Spray the inside of a crockpot with non-stick spray.
- Place seared roast pieces in the bottom of the crockpot in a single layer.
- Sprinkle remaining onion soup mix and brown gravy mix over all the beef.
- Pour in red wine vinegar.
- Cover and cook on low for 8 hours until the meat shreds easily.
- Shred the meat with two forks and mix it back with the gravy in the crockpot.
- Prepare mashed potatoes and garlic Texas toast according to package directions.
- Serve by placing garlic bread on a plate, top with mashed potatoes.
- Add shredded meat on top of the potatoes and drizzle with gravy.
- Garnish with chopped parsley or green onions and serve with a vegetable.
Nutrition
Notes
Feel free to customize with herbs or different types of beef. This dish is ideal for meal prep and special occasions.