Preparation Time: 10 minutes ; Total Time: 8 hours, 10 minutes
Serves: 6-8
Ingredients
- 2.5 lb boneless beef chuck roast
- 1/4 cup of all-purpose flour
- 1 medium yellow onion, sliced
- 5 carrots, peeled and cut into 2″ pieces
- 3 celery stalks, cut into 2″ pieces
- 1 1-oz packet of beef gravy mix
- 1 1-oz packet of ranch dressing
- 1 1-oz packet of Italian dressing mix
- 1/2 cup water
- Salt and pepper to taste
Directions
1. Pat the chuck roast dry using paper towels. Season the roast on both sides with salt and pepper.
2. Roll the roast on a bed of flour, making sure all sides are well-coated. Place the floured roast on top of a bed of onions in a 6-quart slow cooker.
3. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add carrots and celery.
4. Cover and cook on low for 8 hours.
Pro tip: Use the drippings to make a gravy. Strain out the vegetables and pour the liquid from the roast into a saucepan over medium heat. In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup of warm water until it is smooth. Pour the cornstarch into the saucepan with the drippings, whisking constantly until the gravy has thickened.
