Servings: 4
Equipment
- 1 Large Crockpot
Ingredients
- 1 Chuck Roast (3-4 pounds)
- 1 tbsp olive oil
- 1 brown gravy packet
- 1 ranch seasoning packet
- salt, pepper, and garlic powder
- 1 tsp each of garlic powder and paprika
- 1 onion (sliced)
- 2 cups of baby carrots
- 24 oz baby potatoes (washed and sliced in half)
- 2 cups of 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. Be sure to quickly sear the roast on each side.
- 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, 1 tsp each of garlic powder and paprika to the skillet and stir often until bubbling and the broth is just starting to thicken.
- 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 meat is tender.
- Shred the meat and serve with the potatoes and carrots! Enjoy!
Video
Notes
Sometimes I like to use the drippings in the crockpot to make a brown gravy!
Add 2 tbsp butter and 2 tbsp of flour to a pan over medium heat to make a rue. Once the butter and flour has combined and thickened add 1 1/2 cups of the juices from the crockpot. Keep stirring until it thickens.
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