2.5 lb boneless beef chuck roast
1/4 cup all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 packet (1-oz) beef gravy mix
1 packet (1-oz) ranch dressing mix
1 packet (1-oz) Italian dressing mix
1/2 cup water
Salt and pepper, to taste
Begin by patting the chuck roast dry with paper towels. Season generously with salt and pepper on both sides.
Lightly coat the roast in flour, ensuring all sides are covered. Place the floured roast atop the sliced onions in a 6-quart slow cooker.
In a bowl, whisk the beef gravy, ranch dressing, and Italian dressing packets with 1/2 cup water until smooth. Pour this mixture around the roast in the slow cooker, then add the prepared carrots and celery.
Cover and set to cook on low for 8 hours, allowing the flavors to meld into a tender, succulent pot roast.
Pro Tip: For an extra touch of homemade goodness, use the roast’s drippings to make a rich gravy. Strain the cooked vegetables out and pour the liquid into a saucepan over medium heat. Mix 2 tablespoons of cornstarch with 1/4 cup of warm water until smooth, then whisk it into the saucepan. Continuously stir until the gravy thickens to your liking.
This slow cooker pot roast is not just a meal; it’s a comforting embrace at the end of a long day. Serve it up and watch it become a cherished favorite among family and friends. With its straightforward preparation and satisfying flavors, it’s proof that delicious, homestyle cooking doesn’t have to be complicated.