SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

INGREDIENTS:

3–4 lb beef chuck roast

1 tablespoon olive oil

Salt and pepper, to taste

1 packet dry ranch dressing mix

1 packet dry au jus gravy mix

4–5 medium carrots, peeled and cut into chunks

4–5 baby red potatoes, halved

3–4 cloves garlic, minced

1 cup beef broth

4 tablespoons unsalted butter

DIRECTIONS:

Prep the Meat: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.

Sear (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 2–3 minutes per side, until nicely browned.

Layer the Slow Cooker: Place the carrots, potatoes, and garlic at the bottom of the slow cooker. Lay the seared roast on top.

Add Seasonings: Sprinkle the ranch dressing mix and the au jus mix evenly over the roast. Place the butter on top of the roast.

Add Liquid: Pour the beef broth around the sides of the roast (not directly on top).

Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the meat is fork-tender and falls apart easily.

Serve: Shred lightly with two forks. Spoon some of the broth over the meat when serving.