Cover the short rib bones with water in a large pot or crockpot. In the crockpot, cook on low for 8 hours. Remove and discard bones. On the stovetop, cook on low (with a lid on) for 4 hours, stirring occasionally. Remove and discard bones.
Season the chuck roast with salt and pepper and sear in a hot skillet on each side. Set aside.
To the broth you made, add all the ingredients - adding the seared chuck roast next to last and followed by the water. Make sure the liquid is covering the roast completely.
In the crockpot, cook on low for 8-10 hours. On the stovetop, cook while covered and on low heat for 4-5 hours, stirring and pulling apart the meat occasionally. The soup is done when all the meat has been shredded.