Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet brown gravy mix
- 1 cup au jus or beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 4–5 medium baby carrots
- 4–5 small Yukon Gold potatoes, unpeeled and halved
- 1 large yellow onion, sliced into rings
- 2 tbsp olive oil
- Fresh parsley, chopped (optional garnish)
Instructions
- Pat the beef roast dry and season lightly with salt and pepper.
- Place half the onion rings in the bottom of a 6-qt slow cooker.
- Set the roast on top of the onions and sprinkle with ranch seasoning and gravy mix.
- Pour in the au jus and cream of mushroom soup around the roast.
- Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until fork-tender.
- During the last 30 minutes, add carrots and potatoes around the roast (if using firm vegetables) or at the end if using softer ones.
- Top with remaining onion rings in the final 15 minutes to caramelize slightly.
- Shred or slice the roast, spoon pan juices over top, and garnish with parsley before serving.
Notes
- For extra crispy onions, broil the final onion topping for 2–3 minutes after cooking.
- Double the sauce for mashing into potatoes or serving over egg noodles.
- Frozen carrots and potatoes work well—just added 30 minutes before end of cook time.
- Leftovers freeze well and are great in sandwiches or over rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Low-Carb (with substitution)
Nutrition
- Serving Size: 1 serving (approx. 6 oz roast + 1/2 cup veggies)
- Calories: 420 Kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
