• Season the chuck roast with half of the kosher salt and pepper (or to taste). (If you are sensitive to sodium, you can omit the salt)

Searing Instructions

• If searing: Heat a Dutch oven or large skillet over medium-high heat and add oil. Season beef with half of the salt and pepper (or to taste). Sear all sides until nicely browned. Once done, remove from heat.

Oven Method:

• Preheat oven to 300°F
• Add the roast to the Dutch oven. Then add the potatoes and carrots around the roast. Season with the remaining salt and minced garlic.
• In a bowl, whisk together cream of mushroom soups, beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables.
• Cover with a lid and place in a 300°F oven for 60 to 70 minutes per pound. Start checking for doneness at the low end of that range. The roast is ready when a fork slides in with almost no resistance, not just when the timer goes off.

  You can also cook at 200℉ in the oven as if you were using a slow cooker.
• Check halfway through and spoon a little of the liquid from the bottom back over the roast and vegetables. If most of the juices have cooked out, add more beef broth so the roast and vegetables don't dry out and burn.

  This tends to happen more in the oven than in the slow cooker version, and it often comes down to your Dutch oven's size and shape. A flat, wide bottom with more room around the roast evaporates liquid faster than a deeper, narrower pot.

Slow Cooker Method:

• Sear the roast as directed above (optional but recommended). Then add the roast and any drippings to the slow cooker.
• Then, add the carrots and potatoes around the roast. Sprinkle with the remaining kosher salt (or salt to taste) and garlic.
• In a bowl, mix cream of mushroom soups, beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables.

  You can also dump these items in and stir after cooking for a super-simple option. I like to mix it first so the mixture is smooth.
• Cover and cook for 7 to 9 hours or until the roast is tender.

Instant Pot Method:

• Set the pressure cooker to sauté and let it get hot. Once hot, add oil and sear the roast on each side. Remove the roast to a plate, then add 1 cup of the broth to deglaze the pan, scraping up the bits stuck to the bottom. Leave the broth in the bottom of the inner Instant Pot pot.
• Return the roast to the Instant Pot. Then add the potatoes and carrots on top. Season with the remaining salt and minced garlic.
• In a bowl, mix cream of mushroom soups, the remaining beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables. Do not stir.
• Place the lid on the Instant Pot and close it to the sealed position, making sure the steam valve is closed. Set to "Pressure Cook" on High for 20 minutes per pound (60 minutes for a 3-pound roast, 80 minutes for a 5-pound roast).
• When the cooking time is up, naturally release pressure for 10-15 minutes (don’t touch anything on the pot; just let it depressurize on its own). After the natural release, switch to the venting open release position and let all the steam vent and the float valve drop before removing the lid. 

To Serve

• Remove the roast and vegetables from the Dutch oven, slow cooker, or Instant Pot to a platter. Allow the roast to rest while you make the gravy or thicken the juices, if desired. Then shred or slice the roast. Then spoon gravy over the roast to taste.

To thicken juices for gravy:

• The cream soups in this recipe produce a gravy already. So you will likely not need to thicken.

  If you want it thicker, use a cornstarch slurry. In a measuring cup or bowl, mix 2 to 3 tablespoons of cornstarch with ¼ cup cold water. Pour into the cooking liquid from the roast and stir until thickened.