Heat a skillet over medium-high heat and add olive oil. Sear cubed chuck roast until browned, about 5-7 minutes. Transfer to slow cooker with cream of mushroom soup, brown gravy mix, onion soup mix, and beef broth. Cook on low for 7-8 hours or high for 3-4 hours; add chopped vegetables during the last hour.

Preheat your oven to 400°F (200°C). Prepare your baking dish by greasing or lining it with parchment paper.

Shred the beef in the slow cooker. Pour the mixture into the prepared baking dish. Mix cornstarch with water until smooth and stir into the beef.

Combine milk, shredded cheddar cheese, and biscuit mix in a bowl until just incorporated. Dollop the biscuit mixture over the beef base.

Bake for 22-25 minutes until the biscuits are golden brown.

Melt salted butter and mix it with the reserved seasoning packet. Brush on the biscuits and sprinkle with dried dill weed before serving.