Description

This viral chuck roast recipe is a tender, flavorful slow-cooked beef dish that melts in your mouth. The roast is seared to lock in juices, then slow-cooked in a rich, savory gravy infused with ranch seasoning, tomato sauce, beef broth, fresh herbs, and a hint of Worcestershire. Perfect for a comforting family dinner, it pairs beautifully with mashed potatoes or egg noodles.

Ingredients

Scale

Meat

3 lb chuck roast

Seasonings & Oils

Salt & pepper, to taste
Garlic powder, to taste
Onion powder, to taste
5 cloves garlic, minced
2 tbsp avocado oil (or high-heat oil of choice)
2 tbsp unsalted butter
1 packet ranch seasoning mix
1 packet au jus gravy mix
1 tbsp Worcestershire sauce

Liquids & Sauces

1 (8 oz) can tomato sauce
2½ cups beef broth (from a 32 oz carton)

Vegetables & Herbs

1 large yellow onion, sliced
3–4 sprigs fresh thyme
2 sprigs rosemary
2 bay leaves
Fresh parsley, for garnish

Instructions

Season & Sear: Pat the chuck roast dry with paper towels, then season it all over with salt, pepper, garlic powder, and onion powder—or your preferred seasoning blend. Heat the avocado oil in a skillet over medium-high heat. Sear the roast for about 4 minutes per side until a deep golden crust forms, which helps lock in juices and flavor.
Transfer to Crockpot: After searing, carefully transfer the chuck roast directly into your slow cooker, setting the stage for a low and slow cooking process that will make it irresistibly tender.
Build the Gravy: In the same skillet, melt the unsalted butter over medium heat. Add the sliced onions and sauté for 2–3 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute. Next, add half of the tomato sauce, both the ranch seasoning mix and au jus gravy mix. Stir continuously until everything is combined and starts bubbling. Slowly whisk in the beef broth and Worcestershire sauce. Allow the mixture to simmer gently for 3–5 minutes until the gravy slightly thickens, intensifying its flavor.
Pour It On: Pour this rich, savory gravy over the chuck roast in your slow cooker. Arrange the fresh thyme, rosemary sprigs, and bay leaves on top of the roast to infuse the meat with herbal notes as it cooks.
Low & Slow: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 to 5 hours. The slow cooking will break down the tough fibers of the chuck roast, resulting in juicy, tender meat that shreds effortlessly with a fork.
Serve Like a Pro: Once cooked, remove the bay leaves and herbs. Shred the roast directly in the cooking juices for maximum flavor or slice if preferred. Serve the meat smothered in the luscious gravy over creamy mashed potatoes or buttery egg noodles. Garnish with fresh parsley for a pop of color and freshness.

Notes

For best results, avoid lifting the lid during cooking to retain heat and moisture.
Feel free to substitute avocado oil with other high smoke-point oils like grapeseed or canola oil.
You can prepare this roast a day ahead; flavors deepen after sitting overnight in the refrigerator.
Adjust salt and pepper according to taste before serving, especially if your ranch or au jus mix is already salty.
For a thicker gravy, remove the lid during the last 30 minutes of cooking.

Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4-5 hours (high)
Category: Main Course
Method: Slow Cooking, Searing
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (~6 oz cooked meat with gravy)
Calories: 450 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 120 mg

Keywords: chuck roast, slow cooker beef, viral roast recipe, ranch seasoning roast, comfort food, slow cooked beef, easy dinner