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What You Need:
one chuck roast (three to four pounds)
half a package of ranch mixing
Italian dressing mix, one packet
1 bottle of brown gravy mix
one cup of beef broth or water
2-Tbsp drizzled olive oil
Chop four or five big carrots into bits after peeling.
4-5 medium potatoes, after peeling and chopping,
2/3 of a big onion
How to Follow
The oven should be preheated at 325 degrees Fahrenheit (165 degrees Celsius).
Warm the olive oil in a big Dutch oven or oven-safe saucepan over medium-high heat.
After seasoning the chuck roast with salt and pepper, brown it by searing it in the saucepan for 3 to 4 minutes each side.
Take the roast out of the skillet and put it aside.
Coat the carrots, potatoes, and onion with the remaining oil by adding them to the same saucepan and quickly stirring.
Return the roast to its original position atop the veggies.
The packets of ranch, Italian, and brown gravy should be mixed with the water or beef broth in a small dish until well incorporated.
Finish up the roast and veggies by pouring the sauce over them.
Roast in a preheated oven for around three to four hours, or until the flesh is very soft and readily breaks apart when touched. You may cover the pot with foil or a lid for further protection.
Warm the dish and ladle the gravy over the veggies and meat before serving.
Tips and Variations
Toss in some additional nutritious root veggies, such parsnips or turnips, if you want. About half an hour before the gravy is done simmering, thicken it up by stirring in a slurry made of a tablespoon of cornstarch and a little water. Using broth and packet mixes with less sodium is one way to cut down on salt.
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