Ingredients:

  • 3½ lb beef chuck roast
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 packet (1 oz) dry Italian dressing mix
  • 1 packet (1 oz) brown gravy mix
  • 2 cups water
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb baby gold potatoes, halved
  • 1 medium yellow onion, quartered

Instructions:

  1. In a medium bowl, whisk together 2 cups water, 1 packet ranch mix, 1 packet Italian mix, and 1 packet brown gravy mix until the powders are fully incorporated and no clumps remain.
  2. Place the quartered yellow onion at the bottom of a 6-quart slow cooker to create a natural roasting rack.
  3. Set the 3½ lb beef chuck roast directly on top of the onions and surround the meat with 1 lb carrots and 1 lb baby gold potatoes.
  4. Pour the prepared seasoning liquid evenly over the beef and vegetables, ensuring the roast is well-coated.
  5. Cover with the lid and set the slow cooker to Low for 8 to 10 hours or High for 5 to 6 hours until the beef is fork-tender and reaches a safe internal temperature of 145°F (63°C).
  6. Remove the beef and vegetables to a serving platter and let the meat rest for 3 minutes before slicing.
  7. If the remaining liquid is too thin, pour it into a saucepan and whisk over medium heat for 5 minutes to reduce it into a glossy sauce.