Preheat oven to 300 degrees F (150 degrees C) and heat a 15" cast iron skillet or dutch oven over medium-high heat on the stovetop with Olive Oil (2 tablespoon).
Season Beef Chuck (4 pound) with Kosher Salt (2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and then sear the roast in the heated pan for 2-3 minutes on each side till browned.
Remove pan from the heat and add Baby Potato (2 pound), Baby Carrots (0.5 pound), and Red Onion (1/2) to it around the beef.
Sprinkle the Onion Soup Dry Packet (1) over the beef and pour the Beef Broth (1/2 cup) on the vegetables.
Cover the pan completely with a lid or foil and place in the preheated oven for 3 - 3 ½ hours till fork tender. Let rest for 10 minutes before slicing.