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 onion soup mix.

Heat a cast iron skillet over medium-high heat and add the vegetable oil, swirling 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 amount of time.

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

Place the seared roast pieces in the bottom of 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 return it to 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, adding ½ cup of mashed potatoes on top, and then adding ½-1 cup of shredded meat on top of the potatoes.

Drizzle a little gravy from the pot onto the meat and garnish with fresh parsley or green onions if desired.