Ingredients:
Ingredient Quantity
Chuck roast 1 (3-4 lb)
Ranch dressing mix 1 packet
Italian dressing mix 1 packet
Brown gravy mix 1 packet
Water or beef broth 1 cup
Olive oil 2 tbsp
Carrots (peeled, chunked) 4-5 large
Potatoes (peeled, quartered) 5-6 medium
Onion (quartered) 1 large
Salt & pepper To taste (for searing)
Instructions:
Preheat & Sear the Roast:
Preheat oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the roast generously with salt and pepper, then sear 3-4 minutes per side until deeply browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, toss in the carrots, potatoes, and onion, stirring to coat them in the flavorful drippings.
Mix the Seasoning Sauce:
In a small bowl, whisk together the ranch, Italian dressing, and gravy mixes with water or broth until smooth.
Assemble & Bake:
Return the roast to the pot, nestled over the vegetables.
Pour the seasoning sauce evenly over everything.
Cover tightly with a lid or foil.
Slow Roast to Perfection:
Bake for 3-4 hours, until the meat is fork-tender and falling apart.
Serve & Enjoy:
Ladle the succulent roast and veggies onto plates, drizzling plenty of that delicious gravy on top.
Dig in! This hearty, fuss-free pot roast is guaranteed to become a family favorite.
