Preheat your oven to 300 degrees F (150 degrees C). The slow cooking at a lower temperature will make the pot roast tender.

Place the beef chuck roast in a large roasting pan. Make sure it fits comfortably with some space around it.

In a medium bowl, combine the condensed cream of mushroom soup and the dry onion soup mix. Stir well until the ingredients are fully mixed.

Pour the mixed soup and onion soup mixture evenly over the beef roast, ensuring the top and sides are covered.

Cover the roasting pan tightly with a lid or aluminum foil; this traps the moisture and helps tenderize the meat.

Bake in the preheated oven for at least 3 hours. For a fall-apart tender roast, you can cook it for up to 4 hours.

If adding vegetables, you can add them during the last hour of cooking. Remove the lid or foil, add the potatoes and carrots around the roast, and continue baking uncovered.

Once cooked, remove the pot roast from the oven and let it rest for 10-15 minutes before serving. This allows the juices to redistribute, making the meat more succulent.

Shred the pot roast with two forks, or slice it against the grain. Serve with the pan juices and any cooked vegetables.