1 packet brown gravy mix
1 cup water or beef broth
2 tablespoons olive oil
4-5 large carrots, peeled and cut into chunks
5-6 medium potatoes, peeled and quartered
1 large onion, quartered
Directions
Preheat your oven to 325°F (165°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chuck roast with salt and pepper, then sear it in the pot for about 3-4 minutes on each side, until it’s nicely browned.
Remove the roast from the pot and set it aside.
In the same pot, add the carrots, potatoes, and onion, giving them a quick stir to coat with the remaining oil.
Place the roast back on top of the vegetables.
In a small bowl, mix together the ranch, Italian, and brown gravy packets with the water or beef broth until well combined.
Pour the mixture over the roast and vegetables.
Cover the pot with a lid or aluminum foil and bake in the preheated oven for about 3-4 hours, or until the meat is tender and falls apart easily.
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