Ingredients:😋
3-4 lb beef chuck roast
1 tbsp olive oil
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) brown gravy mix
1 packet (1 oz) onion soup mix
1 cup beef broth
3-4 large carrots, cut into chunks
1 lb baby potatoes, halved
1 onion, cut into wedges
3 garlic cloves, minced
Fresh thyme and rosemary sprigs (optional)
Instructions:😋
1. Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
2. Prepare Crockpot: Place the carrots, potatoes, and onion in the bottom of the Crockpot. Add the minced garlic on top.
3. Add the Roast: Place the seared roast on top of the vegetables.
4. Mix Seasonings: In a bowl, combine the ranch seasoning, brown gravy mix, and onion soup mix. Sprinkle this mixture over the roast.
5. Add Broth and Herbs: Pour the beef broth around the roast (not directly on top to avoid washing away the seasoning). Add thyme and rosemary sprigs if using.
6. Cook: Cover and cook on low for 8-9 hours or high for 5-6 hours, until the meat is tender and falls apart easily.
7. Serve: Remove the roast and shred it if desired. Serve with the vegetables and spoon some of the flavorful juices over everything.
Let me know if you’d like a variation or specific tips!😋😋
