Ultimate Crockpot Chuck Roast

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
• 2 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 3–4 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

• Season and sear: pat the roast dry and season generously with salt, pepper, garlic powder and onion powder. Heat the oil in a skillet over medium-high and sear the roast 3–4 minutes per side until deeply browned, then transfer to the crockpot.
• Layer the flavor: in the same skillet, melt the butter and sauté the sliced onions 2–3 minutes until softened. Add the garlic and cook 1 minute until fragrant. Stir in half the can of tomato sauce (about 4 oz), the ranch seasoning and the au jus mix. Let it bubble, then slowly whisk in the beef broth and Worcestershire and simmer 3–5 minutes until slightly thickened.
• Pour the gravy over the roast in the slow cooker and top with the thyme, rosemary and bay leaves.
• Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours), until the meat shreds easily with a fork.
• Remove the roast, shred it, and spoon the juices over the top. Serve over mashed potatoes or egg noodles, garnished with chopped parsley and an extra ladle of gravy.

NOTE: Fall-apart tender. Serve over creamy mashed potatoes or buttery egg noodles. From Erika Tennille on Instagram.