Description

Ultra-comforting chuck roast braised with three seasoning “envelopes” (ranch, Italian, and gravy/au jus), potatoes, carrots, and onion—set-and-forget tender beef with a silky, savory gravy.

Ingredients

For the roast

3–4 lb (1.4–1.8 kg) beef chuck roast, well-marbled

1 tbsp olive oil (for searing; optional)

1 packet (about 1 oz/28 g) ranch dressing mix

1 packet (0.7–1 oz/20–28 g) Italian salad dressing mix

1 packet (0.7–0.9 oz/20–26 g) brown gravy mix or au jus mix

1 cup (240 ml) low-sodium beef broth (or water)

1 tbsp Worcestershire sauce

1 lb (450 g) baby potatoes, halved

4 carrots, cut into 1 1/2-inch (4 cm) chunks

1 medium yellow onion, cut into thick wedges

2–4 pepperoncini + 1–2 tbsp brine (optional, tangy kick)

2 tbsp unsalted butter (optional, for richness)

Fresh parsley, for serving (optional)

Freshly ground black pepper, to taste

Optional to thicken gravy

1 tbsp cornstarch whisked with 1 tbsp cold water (slurry)

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Instructions

Slow cooker method:
1. Pat roast dry; season lightly with black pepper. (Optional) Sear in 1 tbsp oil over medium-high heat, 3–4 minutes per side.
2. Whisk ranch, Italian, and gravy/au jus packets with broth and Worcestershire until smooth.
3. Add potatoes, carrots, and onion to the slow cooker. Nestle in the roast. Pour seasoning mixture over; add pepperoncini and butter if using.
4. Cook on Low 8–9 hours (or High 4–5 hours) until fork-tender and shreddable.
5. Transfer roast to a board and rest 5–10 minutes; shred or slice. Stir vegetables and juices together. For thicker gravy, simmer juices in a saucepan with cornstarch slurry 2–3 minutes until glossy.
6. Return meat to the gravy or ladle gravy over to serve. Finish with chopped parsley.
Oven (Dutch oven) method:
1. Heat oven to 325°F (165°C). In a Dutch oven, sear roast in 1 tbsp oil (optional) until browned.
2. Add potatoes, carrots, and onion around the roast. Whisk the three packets with broth and Worcestershire; pour in. Add pepperoncini and butter if desired; cover tightly.
3. Braise 3–3 1/2 hours, until fork-tender. Thicken juices with cornstarch slurry on the stovetop if you like.

Notes

Mississippi-style: Use ranch + au jus, skip Italian, add 1/2 stick butter and 6–8 pepperoncini.

Onion-forward: Swap ranch for 1 packet onion soup mix for deeper oniony gravy.

Red-wine braise: Replace 1/2 cup broth with dry red wine (oven method).

Mushroom gravy: Add 8 oz (225 g) sliced mushrooms; stir in a splash of cream at the end.

Instant Pot: Cut roast into 3–4 chunks, add ingredients with 1 cup broth, pressure cook 60 minutes with 15-minute natural release.

Searing optional: Builds deeper flavor and richer color but can be skipped for speed.

Salt control: Use low-sodium broth and taste before adding extra salt; dilute with a splash of water/broth if too salty.

Veg add-ins: Parsnips, celery, or quartered mushrooms work well—keep pieces chunky.

Make-ahead & leftovers: Chill meat in its gravy for best reheating. Rewarm gently; add a splash of broth if needed.

Prep Time: 15 minutes
Cook Time: Slow cooker: Low 8–9 hrs (High 4–5 hrs); Oven: 3–3 1/2 hrs at 325°F/165°C
Category: Main Course
Method: Slow Cooker or Oven Braise
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 620
Sugar: 4 g
Sodium: 1200 mg
Fat: 34 g
Saturated Fat: 13 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 150 mg