Cut the beef chuck roast into 3-4 large pieces. Pat the pieces dry.

Sprinkle a pinch of the onion soup mix over all sides of the roast pieces. Save the leftover onion soup mix for later.

Heat a cast iron skillet over medium-high heat.

Add vegetable oil and swirl to evenly coat the bottom of the pan.

Add the roast pieces to the pan and sear without disturbing for 2-3 minutes. Flip them over and sear on the other side for the same amount of time.

Spray the inside of a 5-6 quart crockpot with non-stick spray.

Place the seared pieces of roast in the bottom of the crockpot in a single layer if possible.

Sprinkle the remaining onion soup mix and brown gravy mix over all the beef.

Pour in the red wine vinegar.

Cover and cook on low for 8 hours or until the meat can easily fall apart and shred.

Shred all the meat with two forks and place back into the crock pot with the gravy.

Prepare mashed potatoes and Garlic Texas Toast (according to package directions).

Serve by placing a piece of garlic bread on a plate with ½ cup of mashed potatoes on top.

Add ½-1 cup of shredded meat on top of the potatoes. Drizzle a little of the gravy from the pot onto the meat.

Serve along with a vegetable and sprinkle with chopped fresh parsley or sliced green onions.