Slow Cooker Ranch Onion Beef Roast

Ingredients:

• 1 (2-pound) beef chuck roast

• 1 (1-ounce) packet au jus gravy mix

• 1 (1-ounce) packet ranch seasoning mix

• 1 (16-ounce) jar pickled onions (such as Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips)

• 4 cups low-sodium beef stock, or as needed

• 1 tablespoon butter, at room temperature

• 1 tablespoon all-purpose flour

Cooking utensils:

• Slow cooker

• Mixing bowl

• Forks (for shredding beef)

• Measuring cups and spoons

• Spoon or spatula

Prep Steps:

1. Add the chuck roast to the slow cooker, no need to sear it first.

2. Sprinkle the roast evenly with the au jus gravy mix and ranch seasoning mix.

3. Pour the pickled onions, including some of their liquid, over the roast.

4. Cover and cook on High for 4–6 hours or Low for 6–8 hours, until the roast is tender and falling apart.

5. Halfway through cooking, check the liquid level. If needed, add beef stock to keep the roast partially submerged.

6. Once the roast is tender, remove it from the slow cooker and shred with two forks.

7. Return the shredded beef to the slow cooker and stir to combine.

8. In a small bowl, mash the butter and flour together to form a paste.

9. Stir the butter mixture into the beef and liquid to thicken the gravy.

10. Continue cooking uncovered for 30 minutes to let the gravy thicken and flavors meld.