Ingredients:

  • 1.6 kg beef chuck roast
  • 30 ml neutral oil
  • 28 g dry onion soup mix
  • 28 g dry ranch dressing mix
  • 20 g zesty Italian dressing mix
  • 240 ml low-sodium beef broth
  • 115 g unsalted butter, sliced into pats
  • 4 cloves garlic, smashed
  • 1 large yellow onion, cut into thick wedges
  • 680 g Yukon Gold potatoes, halved
  • 450 g large carrots, cut into 2-inch chunks

Instructions:

  1. Pat the beef dry. Use paper towels to remove all surface moisture from the 1.6 kg chuck roast.
  2. Sear the roast. Heat 30 ml oil in a skillet over high heat and sear the beef for 4 minutes per side until a dark brown crust forms.
  3. Prep the base. Place the onion wedges, 680 g potatoes, and 450 g carrots in the bottom of the slow cooker.
  4. Position the meat. Set the seared beef directly on top of the vegetables.
  5. Add aromatics. Tuck the 4 smashed garlic cloves around the sides of the beef.
  6. Apply the packets. Sprinkle the onion soup, ranch, and Italian mixes evenly over the top of the roast.
  7. Add liquid. Pour the 240 ml beef broth into the side of the pot, taking care not to wash the seasoning off the top of the meat.
  8. Add the butter. Arrange the 115 g of butter pats across the top of the seasoned beef.
  9. Set the timer. Cover and cook on LOW for 8 hours until the beef shreds easily with a fork.
  10. Rest the meat. Remove the roast to a board and let it rest for 10 minutes before serving.