- 1 chuck roast
- 1 package dry Ranch seasoning
- Cajun seasoning
- Garlic powder
- Herbs de Provence (or your favorite spice(s))
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 tablespoons butter & 2 tablespoons olive oil
- 1 handful baby carrots
- Half of a bag of small potatoes
- 1 package Lipton onion soup mix
- Tony Chachere’s dry roux mix (sub a package of brown gravy mix if you can’t find this)
- 1 stick butter
- To thicken: 1 cup beef broth and spoonful of cornstarch
In a large ziploc bag combine the roast with generous shakes of Worcestershire, the dry Ranch seasoning, Cajun seasoning, garlic powder, and Herbs de Provence. Massage into the roast well and let marinate overnight.
The next morning dice the onion and bell pepper. In a large cast iron skillet melt the 2 tablespoons of butter and olive oil and sauté the onion and bell pepper in it. Add the roast and all marinade to the skillet and brown on each side.
Pour all into slow cooker. Add carrots and small potatoes. Shake the packet of Lipton onion soup mix over evenly followed by the dry roux mix. Place one stick of butter on top of the roast. Cover and cook on low all day or on high for 4 hours.
In a measuring cup whisk the cornstarch into the beef broth. Pour into slow cooker and let sit at least 15 minutes to thicken your gravy.
*Even though this has potatoes in it we ate it over rice. Next time I may leave out the potatoes.