Pat the chuck roast dry with paper towels and season it on all sides with plenty of salt and pepper.
Put the vegetable oil in the bottom of a stockpot or large saucepan with a lid and heat.
Once the oil is hot, add the chuck roast. Be sure to brown well on all sides and edges.
Once the meat is nicely browned, add the onions and garlic.
When the onions are slightly translucent, add the remaining ingredients. Mix well and taste the liquid. If it does not taste sweet enough for you, add more brown sugar.
Cover with a lid and turn the heat down to low.
Cook for 3 to 3 1/2 hours or until the meat is no longer pink inside. Be sure that you turn the meat every 15 to 20 minutes and stir the sauce over and around the meat to avoid sticking.
When the meat is finished cooking it will be very tender and you will have a thick, sweet gravy to serve with your roast beef.