Use a large knife to cut deep pockets into the top of the roast. (See post).
Pour the broth and seasoning mixture over the roast.
Place the pot carefully into the oven, then cover it.
Bake for 3 hours.
Uncover the roast carefully, then arrange the pepper Jack cheese slices on top of the roast.
Bake for another 5 minutes, or until all the cheese melts.
Broil for an additional 2 to 3 minutes, or until the cheese is browned.
Remove the Dutch oven cover very carefully.
Remove the pot from the oven very carefully, using at least two pot holders on each side to ensure your safety.
Place the gluten free bread or rolls on a baking sheet.
Slide into the oven, and bake for several minutes, until the bread or rolls brown slightly, then remove from oven.
Serve the Cajun French onion pot soup roast by placing sections of the meat and broth in a bowl, then covering with bread portions and melted cheese.
I cook chuck roast a whole lot, so I know that each one usually releases about 1 to 2 cups of water throughout the cooking process. So, this soup yielded at least four cups of broth. If you check on the roast at about the two-hour roasting time and don't see enough broth, add a bit more chicken or beef broth, or a combination of both, to the bottom of the pot. Then, continue cooking the Cajun French onion pot roast soup until done.