Description
A flavorful slow-cooked chuck roast with tender potatoes and carrots, perfect for family meals.
Ingredients
Scale
- 1 Chuck Roast (3–4 pounds)
- 1 tbsp olive oil
- 1 brown gravy packet
- 1 ranch seasoning packet
- Salt, to taste
- Pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 onion (sliced)
- 2 cups baby carrots
- 24 oz baby potatoes (washed and sliced in half)
- 2 cups beef broth
Instructions
- Season each side of the chuck roast with salt and pepper and sear in a skillet over medium high heat with 1 tbsp of olive oil.
- Add the chuck roast to a slow cooker that has been sprayed with cooking spray.
- Add 2 cups of beef broth to the hot skillet, scraping all the brown bits off the pan.
- Turn the heat down to low and add the ranch packet, brown gravy packet, garlic powder, and paprika to the skillet and stir until bubbling.
- Add the sliced onion, potatoes, and baby carrots to the crockpot.
- Pour the broth/seasoning mixture over the chuck roast.
- Cook on low for about 8 hours or until the meat is tender.
- Shred the meat and serve with the potatoes and carrots.
Notes
For best results, allow the roast to come to room temperature before searing. Use a meat thermometer to ensure the meat is tender enough to shred.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 12 ounces)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg