Ingredients
Scale
- 3–4 pound beef chuck roast
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1 packet Italian dressing mix
- 1 tablespoon dried chopped onions (or half an onion, finely diced)
- 2 cups water
- 3 tablespoons cold water
- 3 tablespoons cornstarch
Instructions
- Heat a large skillet on high heat.
- Add 1 tablespoon of vegetable oil to the pan.
- Dry the meat with a paper towel and season with salt and pepper.
- Brown the roast on both sides in the hot skillet for added flavor and color.
- Transfer the roast to the slow cooker.
- Mix 2 cups of water with all seasoning packets and chopped onion.
- Pour the gravy mixture over the roast.
- Cover and cook on low for 6 to 7 hours without opening the lid.
- Whisk together cold water and cornstarch when the roast is fully cooked.
- Pour the cornstarch mixture into the slow cooker and set to high.
- Cook for an additional 30 minutes to thicken the gravy.
Notes
- You can add vegetables like carrots or potatoes to the slow cooker.
- Browning the roast first enhances flavor.
- Adjust cornstarch for thicker or thinner gravy.
- Serve with mashed potatoes or rice.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg