Ultimate Crockpot Chuck Roast

• total time: 12 hours 41 minutes

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

2½ cups beef broth

1 tbsp Worcestershire sauce

3–4 sprigs fresh thyme

2 sprigs rosemary

2 bay leaves

Salt & pepper, to taste

Fresh parsley (for garnish)

STEP-BY-STEP DIRECTIONS:

Directions

SEASON + SEAR

Pat your roast dry and season generously with salt, pepper, garlic powder, and onion powder (or your favorite blend).

Heat oil in a skillet over medium-high. Sear the roast 3–4 minutes per side until deeply browned. This locks in flavor.

LAYER THE FLAVOR

Transfer the seared roast to your crockpot.

In the same skillet, melt the butter. Sauté sliced onions for 2–3 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Stir in:

Half the can of tomato sauce (about 4 oz)

1 packet of ranch seasoning

1 packet of au jus mix

Let it bubble, then slowly whisk in the beef broth and Worcestershire. Simmer for 3–5 minutes until slightly thickened.

POUR + HERB IT UP

Pour that savory gravy all over the roast in the slow cooker.

Top with thyme, rosemary, and bay leaves.

LOW + SLOW

Cover and cook:

LOW for 8 hours — or — HIGH for 4–5 hours

Meat should shred easily with a fork when done.

SHRED + SERVE

Remove the roast, shred it, and spoon the juices over the top.

Serve over creamy mashed potatoes or buttery egg noodles.

Garnish with chopped fresh parsley and an extra ladle of gravy for that chef’s kiss.