Description
A hearty and flavorful slow-cooked roast with tender potatoes and carrots, perfect for family dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 (3-pound) chuck roast
- Salt and pepper, to taste
- 1 and 1/2 tablespoons minced garlic
- 1 tablespoon brown gravy mix
- 1 tablespoon ranch seasoning mix
- 1 and 1/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 and 1/2 pounds small Yukon gold potatoes
- 1 pound baby carrots
- 2 tablespoons fresh parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Season the chuck roast with salt and pepper on all sides.
- Add the roast to the pan and brown for 4-5 minutes per side.
- Remove roast and transfer to a slow cooker.
- Add garlic, gravy mix, ranch mix, beef broth, and Worcestershire sauce to the skillet, deglazing the pan.
- Add potatoes and carrots around the roast in the slow cooker.
- Pour the broth mixture over the roast.
- Cover and cook on low for 8 hours until the meat is tender.
- Remove roast and vegetables, reserving the broth for gravy.
- Shred the roast or cut into chunks and serve with gravy and parsley.
Notes
For best results, brown the roast adequately and avoid lifting the slow cooker lid frequently.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg