Cooking Instructions

• Cut a 2.5 pound 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 1 Tablespoon 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. When you can lift the pieces without it sticking to the pan, 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 on the bottom of the crockpot in a single layer if possible.
• Sprinkle the remaining onion soup mix, along with 1 packet brown gravy mix over all the beef.
• Pour in ¼ cup red wine vinegar.
• Cover and cook on low for 8 hours or until the meat can easily fall apart and shred.
• When ready, 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.