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.
Cover the pot with a lid or aluminum foil and bake in the preheated oven for about 3-4 hours, or until the meat is tender and falls apart easily.
Serve hot, spooning the gravy over the meat and vegetables.
Variations & Tips
Feel free to add other root vegetables like parsnips or turnips for added flavor and nutrition. If you prefer a thicker gravy, you can make a slurry with a tablespoon of cornstarch and a bit of water, then stir it into the gravy about 30 minutes before the end of cooking. For a lower sodium option, use low-sodium packet mixes and broth.