In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the cubed chuck roast or stew meat, searing for about 5-7 minutes, until browned on all sides. Transfer the seared beef to your slow cooker.

In the slow cooker, combine one can of cream of mushroom soup, one cup of beef broth, onion soup mix, and brown gravy mix. Stir well to create a rich sauce before adding the seared beef.

If you'd like more nutrition and flavor, add your chopped or frozen vegetables to the slow cooker during the last hour of cooking.

With about 25 minutes left on the slow cooker timer, preheat your oven to 400°F (200°C).

Once the beef is fully cooked, shred the meat directly in the slow cooker using two forks. Combine cornstarch with a small amount of water to create a slurry and stir it into the beef mixture, then pour everything into a large baking dish.

In a mixing bowl, combine the Cheddar Bay biscuit mix, milk, and shredded cheddar cheese. Stir until just combined, then dollop spoonfuls of the biscuit mixture evenly over the beef filling in the baking dish.

Place the baking dish in the preheated oven and bake for 22-25 minutes, until the biscuits rise and turn a beautiful golden brown color.

Once baked, brush the biscuits with melted butter mixed with the reserved seasoning packet. Serve hot.