1Cut the roast into 3-4 piece and lightly salt and pepper the chuck roast. Turn the burner on and place a skillet large enough to hold the roast on that burner to get hot. When hot, coat with 2 tablespoons of oil.
put the roast in the skillet and brown evenly on all sides about 2-3 minutes per side.
2Transfer roast into the crock pot. Add the remaining ingredients, juices and all, to the crock pot. Put the lid on, turn it on low and cook for 6-7 hours or until the meat shreds easily with a fork.
3Take out the roast and shred with two forks or bear claws. Place back in crock to cook for another 1/2 hour or so.
I serve this on toasted loaves of French or Italian bread, cut into 6 inch sections. You can use hard roll (Chicago hard rolls, Kaiser rolls, etc). You can use French bread rolls, too. I also put a slice or two of provolone on the roll before I put the meat on.