Sprinkle the roast with salt and pepper. Preheat a large pan on the stove-top over medium high heat. When the pan is hot add the oil. Brown the roast on both sides and then add to the slow cooker.
Add the oregano, basil, garlic, Italian dressing, onion and balsamic vinegar.
Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
Shred and enjoy with your favorite sides.
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Notes
Store leftovers in an airtight container in the refrigerator, ensuring that the meat is completely covered with its cooking juices to retain moisture. Consume within 3-4 days, reheating gently in the microwave or on the stovetop as needed.
While chuck roast is commonly used for pot roast due to its tenderness when slow-cooked, you can experiment with other cuts like brisket or bottom round. Keep in mind that different cuts may affect the texture and flavor, so choose a cut that suits your preferences.
Balsamic glaze can be used instead of standard balsamic vinegar.
Best sides for this dish are mashed potatoes or polenta. Along with a green side dish such as green beans and broccoli.