This tender, flavorful chuck roast cooks low and slow in a blend of ranch, Italian, and brown gravy seasonings—perfect for easy weeknight dinners.

3–4 lb beef chuck roast

1 packet ranch dressing mix

1 packet Italian dressing mix

1 packet brown gravy or au-jus mix

2 cups water

Salt & pepper (optional)

Optional vegetables: potatoes, carrots, onions, celery

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Pat roast dry, season with salt and pepper. Optional: Sear in a skillet for 1–2 minutes per side until browned.

Place roast in slow cooker.

Mix seasoning packets with 2 cups water until dissolved; pour over roast.

(Optional) Add chopped veggies like carrots, potatoes, and onions.

Cook on Low for 6–8 hours or High for 4 hours until fork-tender.

Shred or slice roast. Optional: thicken the sauce with cornstarch slurry (2–3 Tbsp cornstarch mixed with cold water) during final 30 minutes on High.

Serve meat with sauce spooned over top.

Searing adds flavor but is optional for ease.

Add vegetables in the final hour to prevent overcooking.

Try red wine or beef broth to enhance richness after searing.

Store leftovers with sauce in the fridge or freeze for meal prep.

Instant Pot version: 60–75 mins on High Pressure, natural release.