The Best Slow Cooker Chuck Roast (3 Envelope Recipe)

Course: Crockpot, Main Course, Main Dish, Slow Cooker

Cuisine: American

Author: Catherine's Plates

2-4 lb chuck roast or other type of beef roast
2-3 TBS cooking oil
salt (to season roast)
black pepper (to season roast)
1 (1 oz) pkt brown gravy dry mix
1 (1 oz) pkt ranch dressing dry mix
1 (1 oz) pkt Italian dressing dry mix
10 small yellow, 10 small red, or 5 russet potatoes, scrubbed and cut into 1 inch cubes
4-5 medium carrots peeled and cut into 1 inch pieces
3-4 ribs ribs celery, washed and cut into 1 inch pieces
2 medium yellow onions, chopped ( use frozen pearl onions)
4 cups beef broth

Heat oil in a large skillet or pot over medium high heat until hot. Season roast with salt & pepper on all sides.
Place roast in hot skillet and sear for 4-5 minutes until golden brown on bottom. Turn roast over and sear an additional 4-5 minutes until golden. Sear sides of roast about 1 minute on each side. Turn off heat.
Place half of the onions on bottom of 6 quart crockpotslow cooker. Place seared roast on top of onions in crockpot. Place all vegetables around the roast. Sprinkle the brown gravy mix, the ranch seasoning mix, and the Italian seasoning mix across the top of the roast and vegetables.
Pour beef broth all over the seasonings, roast, and vegetables.
Place lid on crockpot/slow cooker and coo for 6-8 hours on low or 5-6 hours on high. The roast should be fork tender along with the vegetables.
Once roast is fork tender remove to a serving platter along with the vegetables. Create a slurry with the corn starch and water. Add to the liquid in crockpot/slow cooker and stir to form the gravy. Pour over the roast & vegetables on the serving plate. Enjoy.