Serves 1
Directions
- 1Pat your roast dry and season generously with salt, pepper, garlic powder, and onion powder (or your favorite blend).
- 2Heat oil in a skillet over medium-high heat.
- 3Sear the roast for 3-4 minutes per side until deeply browned.
- 4Transfer the seared roast to your crockpot.
- 5In the same skillet, melt the butter.
- 6Sauté sliced onions for 2-3 minutes until softened.
- 7Add minced garlic and cook for 1 minute until fragrant.
- 8Stir in half the can of tomato sauce (about 4 oz), 1 packet of ranch seasoning, and 1 packet of au jus mix.
- 9Let it bubble, then slowly whisk in the beef broth and Worcestershire sauce.
- 10Simmer for 3-5 minutes until slightly thickened.
- 11Pour the savory gravy all over the roast in the slow cooker.
- 12Top with thyme, rosemary, and bay leaves.
- 13Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- 14Remove the roast, shred it, and spoon the juices over the top.
- 15Serve over creamy mashed potatoes or buttery egg noodles.
- 16Garnish with chopped fresh parsley and an extra ladle of gravy.
Ingredients
- 3 lb chuck roast
- 1 large yellow onion, sliced
- 5 garlic cloves, minced
- 2 tbsp avocado oil (or any high-heat oil)
- 2 tbsp unsalted butter
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 (8 oz) can tomato sauce
- 2.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- salt
- pepper
- fresh parsley
- garlic powder
- onion powder
Equipment
skilletcrockpotforktongswooden spoonbowl
Tips
- For best flavor, pat the roast dry and season generously before searing.
- Searing the roast locks in flavor.
- Meat should shred easily with a fork when done.
- Serve over creamy mashed potatoes or buttery egg noodles.
- Garnish with chopped fresh parsley and an extra ladle of gravy.
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