ingredients

• 4-5 lbs. boneless chuck roast (or 2 2 lb. roasts) 
• 2 Tablespoons olive oil 
• 2 Tablespoons red wine vinegar 
• 1 1/2 Tablespoons Kosher salt 
• Fresh cracked pepper 
• 3 teaspoons dried parsley 
• 2 teaspoons dried basil 
• 2 teaspoons garlic powder 
• 1 really large (or two small) yellow onions, sliced 
• 5 garlic cloves, sliced

cooking

1. Preheat your slow cooker to low heat. 
2. Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides. 
3. Whisk together the olive oil and red wine vinegar then rub it all over the meat. 
4. Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides. 
5. Place half of the onion on the bottom of the slow cooker followed by the roast. Sprinkle with garlic cloves and top with the remaining onion. 
6. Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours. 
7. Remove the roast from the crock pot and transfer to a cutting board. Pull the beef apart using two meat forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, taco, or burrito!