4 medium sized red potatoes, squared to about a .75”
¼ cup all-purpose flour
1-2.5 lb. boneless beef chuck roast (I used 2.8 lbs. of USDA Choice Beef Chuck Pot Roast last time, and that was perfect!)
1-1.2 oz. package dry beef gravy mix
2-0.87 oz. packets of Beef Gravy Mix
1-1 oz. package ranch dressing mix
1-0.7 oz. package dry Italian-style salad dressing mix
½ cup water
Package of mini carrots
Prep: 15 mins.
Cook Time: 7 hrs.
Ready in: 7 hrs. 15 mins.
Spray the inside of a slow cooker with cooking spray. Spread the onion
onto the bottom of the cooker. Top with potatoes.
Spread a think layer of flour onto a plate. Roll the roast into the flour, coating all sides. Press the flour firmly into the beef.
Place the roast into the cooker, on top of the potatoes and onions.
Add all seasoning packets to a mixing bowl. Add the water and whisk until smooth. Pour over the chuck roast.
For al dente carrots, add them on top of the meat. For medium-well done, place them on the sides of the meat.
Cover the cooker, set to Low, and cook for approx. 7 hours, or until the roast is tender.
Serve and enjoy!