1 tablespoon olive oil ▢1 3 pound chuck roast ▢salt and pepper to taste ▢1 1/2 tablespoons minced garlic ▢1 tablespoon brown gravy mix ▢1 tablespoon ranch seasoning mix ▢1 1/4 cups beef broth ▢2 teaspoon Worcestershire sauce ▢2.5 pounds small Yukon gold potatoes ▢1 pound baby carrots ▢2 tablespoons fresh parsley for garnish
Olive oil is heated in a skillet over medium heat. Season the chuck roast on all sides with salt and pepper. Cook the roast for an additional 4 to 5 minutes per side, or until browned on all sides.
The roast should be removed from the pan and placed in a slow cooker. While heating the skillet, combine the beef broth, garlic, gravy mix, ranch seasoning mix, and Worcestershire sauce.
Potatoes and carrots should be added to the slow cooker around the roast. The bouillon mixture should be poured on top. Cook the meat on low for eight hours, covered, or until tender and readily fall apart.
The roast and vegetables should be removed from the slow cooker. The broth and drippings should be set aside for use in gravy.
Cut the roast into pieces or shreds, then garnish with fresh parsley and serve the meat and vegetables hot with gravy.