Description
A super‑simple slow‑cooker beef chuck roast seasoned with three flavor packets—brown gravy, ranch dressing, and Italian dressing—cooked until tender and flavorful.
Ingredients
Units
Scale
- 3 lb beef chuck roast
- 1 packet (≈0.7‑1 oz) brown gravy mix
- 1 packet (≈1 oz) dry ranch dressing mix
- 1 packet (≈0.7‑1 oz) dry Italian dressing mix
- 2 cups warm water
- Optional: 3 cups chopped potatoes
- Optional: 3 cups chopped carrots
- Optional: 1 cup chopped onion
Instructions
- Arrange potatoes, carrots, and onion (if using) in the bottom of the slow cooker.
- Whisk together gravy, ranch, and Italian dressing mixes with warm water until smooth.
- Place the chuck roast on top of the vegetables (or directly in cooker if no veggies).
- Pour the seasoning mixture evenly over the roast.
- Cook on Low for 7–8 hours (or High for 4–5 hours), until meat is fork‑tender.
- (Optional) To make gravy, strain cooking liquid, simmer with a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) until thickened.
- Serve slices or pulled roast with veggies and gravy.
Notes
- Use chuck roast or another well‑marbled cut for best tenderness.
- Browning the roast before slow‑cooking adds depth of flavor but is optional.
- You can substitute 1 cup beef broth + 1 cup water for richer flavor.
- Add carrots and potatoes in the last hour for firmer texture, or at start for softer veggies.
- Leftovers freeze well for up to 4 months.
Nutrition
- Serving Size: 1/6 recipe (≈8 oz meat + sauce)
- Calories: ≈420 kcal
- Sugar: ≈4 g
- Sodium: ≈875 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 117 mg