Preheat the oven to 325°F (165°C). Place a large Dutch oven or baking dish with a tight-fitting lid on your work surface.
Put the beef chuck roast in the center of the dish.
Sprinkle the dry au jus gravy mix evenly over the roast.
Pour the beef broth around the bottom of the roast, being careful not to wash the seasoning off the meat.
Cover the dish tightly with its lid. If a lid is not available, cover it securely with heavy-duty aluminum foil.
Bake for 3 hours, or until the beef is very tender and falls apart easily.
Allow the roast to rest for 10 minutes, then slice or shred it as desired. Serve with the pan juices.
