▢1 tablespoon olive oil ▢1 (3-pound) chuck roast ▢salt and pepper to taste ▢1½ tablespoons minced garlic ▢1 tablespoon brown gravy mix ▢1 tablespoon ranch seasoning mix ▢1 ¼ cups beef broth ▢2 teaspoon Worcestershire sauce ▢2½ pounds small Yukon gold potatoes ▢1 pound baby carrots ▢2 tablespoons fresh parsley, for garnish
Heat the olive oil in a skillet over medium heat. Season the chuck roast with salt and pepper on all sides. Add the roast to the pan and cook for 4-5 minutes per side, until all sides are browned.
Remove the roast from the pan and transfer to a slow cooker. Add the garlic, gravy mix, ranch seasoning mix, beef broth, and Worcestershire sauce to the skillet and heat, gently scraping up the browned bits from the bottom of the pan.
Add the potatoes and carrots to the slower cooker around the roast. Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
Remove the roast and vegetables from the slow cooker. Reserve the broth and drippings for making gravy.
Shred the roast or cut into chunks, then serve the meat and vegetables hot with gravy and sprinkled with fresh parsley.