Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp unsalted butter
  • 1 tsp coarse salt
  • 1 tsp cracked black pepper
  • 1 packet (28g) ranch pot roast seasoning
  • 1 packet (30g) beef onion soup mix
  • 1 cup low-sodium beef broth
  • 1 lb baby gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 tbsp olive oil

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season generously with 1 tsp coarse salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp unsalted butter in a cast iron skillet over medium-high heat until foaming; sear the roast for 4–5 minutes per side until a deep brown crust forms.
  3. Place the seared meat into a 6-quart slow cooker.
  4. Toss the halved baby gold potatoes and carrot chunks with 1 tbsp olive oil, then place them around the beef in the slow cooker.
  5. In a bowl, whisk together 1 cup low-sodium beef broth, 1 packet ranch pot roast seasoning, and 1 packet beef onion soup mix until combined.
  6. Pour the seasoning mixture evenly over the beef and vegetables.
  7. Cover and cook on LOW for 8 hours. Avoid opening the lid during the cooking process to maintain steam and heat.
  8. The roast is ready when it reaches an internal temperature of 205°F (96°C) and shreds effortlessly with a fork.