Add onions, jarlic, Worcestershire sauce, Campbell’s French Onion Soup, and Campbell’s Beef Consommé into the bottom of the crockpot.

Sprinkle in 1 tablespoon Dan-O’s Outlaw Butter Steak Seasoning and stir lightly into the mixture.

Place the chuck roast directly on top of the onion mixture.

Sprinkle the packet of Lipton Onion Soup Mix over the roast.

Place the stick of butter on top of the roast.

Sprinkle with the remaining 1 tablespoon Dan-O’s Outlaw Butter Steak Seasoning plus 2 tablespoon Dan-O’s Cheesoning.

Cover and cook on LOW for 7–8 hours, until roast is fork-tender.

Shred or slice roast and serve over mashed potatoes.

Or bake the Texas toast according to package directions, but only for half the listed time. Remove from oven, top each slice with shredded chuck roast and a slice of muenster cheese. Return to the oven at the same temperature for the remaining half of the baking time, until the cheese is melty and bubbly.