Pat the roast dry and season it with the salt, pepper, garlic powder and dried oregano.
Heat the olive oil in a large skillet over medium high heat. Once hot, add the chuck roast and sear the chuck roast for 2-3 minutes per side until browned. Remove the roast from the skillet and place it in a slow cooker.
Add the diced onions and sauté until the onions are soft (5-7 minutes). Then transfer these ingredients to the slow cooker with the roast.
Pour the French onion soup and beef broth on top.
Cover and cook on low for 8-10 hours until the roast is fork tender.
Remove the roast from the crock pot and shred it with 2 forks.
Mix the cornstarch with 2 tablespoons of cold water and stir this mixture into the juices in the crock pot. Cover and cook on high until the juices begin to thicken.
Add the shredded beef back to the crock pot and stir it into the sauce to coat it with the sauce in the crock pot.
Serve warm with your favorite sides and enjoy!
Notes
You can cook this recipe on high in the crock pot but we prefer it on low as the beef is more tender! You can use an arm roast instead of chuck roast in this recipe if you prefer.Refrigerate the leftovers in an airtight container for up to 5 days.