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Step
1
Blot Chuck Roast dry with paper towels and season with salt and pepper. Add olive oil to large skillet. Over high heat, brown roast on all sides. About 3 minutes per side.
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Step
2
Add roast, onion soup mix, beer, water, and chopped vegetables to cooker.
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Step
3
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until it is tender and pulls apart with a fork effortlessly. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
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Step
4
In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Add cornstarch mixture to slow cooker and simmer to thicken.
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Step
5
Heat 1 tablespoon of butter in a skillet over high heat and sautée onions until soft and golden brown.
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Step
6
Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.
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