Instructions

1. 1

   Pat chuck roast dry with paper towels and season generously with salt and pepper.

2. 2

   Whisk together beef broth, cream of mushroom soup (if using), Italian dressing mix, garlic powder, onion powder, oregano, and red pepper flakes in a bowl.

3. 3

   Heat olive oil in skillet over medium-high heat and sear chuck roast for 2-3 minutes per side until deeply browned.

4. 4

   Transfer beef to slow cooker and pour liquid mixture over it, ensuring beef is mostly covered.

5. 5

   Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef shreds easily.

6. 6

   Remove beef from slow cooker and shred with two forks.

7. 7

   Return shredded beef to slow cooker and stir into cooking liquid.

8. 8

   Serve on crusty rolls with provolone cheese and giardiniera.

Used in this recipe: 6-Quart Slow Cooker · Meat Shredding Claws (Amazon, affiliate links)