Slow Cooker “Melt in Your Mouth” Pot Roast

Sure! Here’s the recipe again with a Note added at the bottom:

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Slow Cooker “Melt in Your Mouth” Pot Roast

Prep Time: 15 minutes
Cook Time: 8–10 hours (low) or 5–6 hours (high)
Total Time: About 8½ to 10½ hours
Servings: 6–8

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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

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Instructions:

1. Prep the Meat:
   Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
2. 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.
3. Layer the Slow Cooker:
   Place the carrots, potatoes, and garlic at the bottom of the slow cooker. Lay the seared roast on top.
4. Add Seasonings:
   Sprinkle the ranch dressing mix and the au jus mix evenly over the roast. Place the butter on top of the roast.
5. Add Liquid:
   Pour the beef broth around the sides of the roast (not directly on top).
6. 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.
7. Serve:
   Shred lightly with two forks. Spoon some of the broth over the meat when serving.

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Tips:

• Add onions: Sliced onions add extra flavor if you want a sweeter, deeper taste.
• Use Yukon Gold potatoes: They stay buttery and tender without falling apart.
• Thicken the gravy: After cooking, you can remove some of the liquid and thicken it with a little cornstarch slurry if you want a more gravy-like consistency.

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Note:

For best flavor, allow the roast to rest in the juices for about 20–30 minutes on the “keep warm” setting before serving — this helps it soak up even more of the rich, buttery broth!

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