3 Packet Chuck Roast in the Slow Cooker
3 Packet Chuck Roast in Slow Cooker
This recipe makes the best 3 packet gravy cooked with your roast & vegetables for a hearty & delicious meal. A very comforting dinner idea.
Equipment
- 6 quart crockpot
- cutting board & sharp knife
- large deep skillet
- tongs or meat hook
- measuring cup & spoons
- medium bowl
- whisk
- serving platter
Ingredients
- 4 medium carrots, peeled & chopped into bite size pieces
- 3 ribs celery, cleans & sliced thick
- 10 small baby yellow potatoes, washed & quartered
- 1 large yellow onion, peeled & chopped
- 2 TBS olive oil
- salt & black pepper (to season roast)
- 2 – 2 1/2 lbs beef chuck roast or other type of roast
- 1 ( .7oz) pkt dry italian dressing mix
- 1 ( 1 oz) pkt dry ranch seasoning mix
- 1 ( .87 oz) pkt brown gravy mix
- 2 cups beef broth
- 2 tsp minced garlic
- 2 TBS cornstarch
- 2 TBS cool water
- 1 TBS dried parsley
Instructions
- In a large mixing bowl mix together prepared carrots, celery, potatoes & onions. Set aside.
- In a large deep skillet heat 2 TBS olive oil over medium high heat until hot. Season top of roast with salt & black pepper. Place seasoning side down in hot skillet. Season top of roast with additional salt & black pepper.
- Once bottom of roast is seared about 3-4 minutes and is golden brown with a crust on edges, flip over roast and sear an additional 3-4 minutes until golden. Turn on sides of roast to sear all the way around. Set aside.
- In a medium bowl empty out the 3 packets (italian dressing mix, ranch seasoning mix, and brown gravy mix). Whisk together. Pour in 2 cups of beef broth while whisking and mix in minced garlic.
- Spray the inside of a 6 quart slow cooker/crockpot with non-stick cooking spray. Place half of the mixed vegetables in the bottom of prepared crockpot. Place seared roast on top of vegetables. Place remaining mixed vegetables along the sides and top of roast.
- Pour the 3 packet mixture all over the roast and vegetables in crockpot.
- Place lid on crockpot and cook on high for 4-6 hours or on low for 8-10 hours until roast is fork tender and vegetables are cooked through and tender as well.
- Remove roast from crockpot and place on a serving platter with the cooked vegetables.
- Mix together 2 TBS cornstarch with 2 TBS cool water in a small dish and pour into the gravy in crockpot. Mix together until thickened. Pour gravy over the roast & vegetables on serving platter. Sprinkle with dried parsley. Enjoy.