Cut the beef chuck roast into 3-4 large pieces and pat them dry.

Sprinkle a pinch of the onion soup mix over all sides of the roast pieces and save the leftover mix.

Heat a cast iron skillet over medium-high heat.

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

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

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

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

Sprinkle the remaining onion soup mix and the brown gravy mix over 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 the meat with two forks and place it back into the crockpot 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, then add ½-1 cup of shredded meat on top of the potatoes and drizzle with gravy.

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