Ingredients

• 1 (3–4 lb / 1.5–2 kg) beef chuck roast
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1 packet brown gravy mix (or au jus mix)
• 1 cup beef broth (or water)
• 1 lb baby potatoes, halved
• 1 lb carrots, peeled and cut into chunks
• 2 tbsp olive oil (for searing)
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned, about 3–4 minutes per side.
2. Mix Seasonings: In a bowl, whisk ranch mix, Italian mix, and gravy mix with beef broth until smooth.
3. Prepare the Pan: Place roast in a roasting pan or slow cooker. Arrange potatoes and carrots around it. Pour seasoning mixture over everything.
4. Cook:
   • Oven: Cover tightly with foil and bake at 325°F (165°C) for 3–4 hours until fork-tender.
   • Slow Cooker: Cook on LOW for 8 hours or HIGH for 4–5 hours.
5. Serve: Slice or shred roast. Spoon sauce over meat and vegetables. Garnish with fresh parsley.

Notes

• You can add onions or mushrooms along with the potatoes and carrots for extra flavor.
• Leftovers taste even better the next day — perfect for sandwiches or wraps.