1 (3-4 pound) chuck roast
1 packet ranch dressing mix
1 packet Italian dressing mix
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.
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