Ingredients
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2½–3 lb (1.1–1.4 kg) beef chuck roast, cut into large chunks
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2 lb (900 g) baby potatoes, washed
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1 packet (about 1 oz / 28 g) dry onion soup mix
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1 packet (about 1 oz / 28 g) dry ranch seasoning, optional
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1 cup (240 ml) beef broth
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3 tbsp unsalted butter, cut into small pieces
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3 garlic cloves, minced, optional
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1 tsp black pepper
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1 tsp dried thyme, optional
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1 medium onion, sliced, optional
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2 tbsp chopped fresh parsley, for garnish
Note: The photo appears to show onion soup mix being sprinkled over the raw beef and potatoes. The ranch seasoning and extra herbs above are optional additions, not essential to the pictured recipe.
Instructions
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Prepare the beef: Cut the beef chuck roast into large, evenly sized chunks. Trim excessive fat, leaving some for flavor.
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Prepare the potatoes: Wash the baby potatoes. Leave small ones whole and cut larger ones in half so they cook evenly.
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Layer the slow cooker: If using onion, spread it across the bottom. Add the beef chunks and baby potatoes.
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Season: Sprinkle the onion soup mix evenly over the beef and potatoes. Add ranch seasoning, if desired, along with garlic, black pepper, and thyme.
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Add liquid and butter: Pour the beef broth around the ingredients. Distribute the butter pieces over the top.
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Slow-cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are soft. Cooking time depends on the size of the beef pieces and your slow cooker.
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Check the sauce: Stir gently near the end. If you prefer a thicker gravy, transfer the liquid to a saucepan and simmer until reduced, or thicken with a cornstarch slurry.
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Garnish and serve: Sprinkle with fresh parsley and serve the beef and potatoes with the savory cooking juices.
Food-safety note: Do not put frozen beef directly into a slow cooker. Start with fully thawed meat and follow your slow cooker’s instructions.
Nutrition Information
Estimated per serving, assuming 6 servings and including the optional ranch seasoning and butter. Actual values vary with beef fat and seasoning brands.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–600 kcal |
| Protein | 35–45 g |
| Carbohydrates | 30–40 g |
| Total fat | 20–32 g |
| Saturated fat | 8–13 g |
| Fiber | 3–5 g |
| Sugar | 2–5 g |
| Sodium | 650–1,200 mg |
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the listed ingredients.
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Dairy: Butter contains milk.
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Possible gluten: Onion soup mix and ranch seasoning may contain wheat or gluten.
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Possible soy or other allergens: Packaged seasoning mixes and broth may contain additional allergens.
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Gluten-free option: Choose certified gluten-free onion soup mix, ranch seasoning, and beef broth.
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Always check package labels and cross-contact warnings if cooking for someone with food allergies.
Q/S — Questions & Tips
Q: What cut of beef works best? Beef chuck roast is ideal because its connective tissue softens during slow cooking. Stew beef also works.
Q: Can I skip the ranch seasoning? Yes. The onion soup mix alone gives plenty of savory flavor.
Q: Do I need to brown the beef first? No, but searing the beef in a hot skillet for a few minutes per side adds extra flavor.
Q: Can I add carrots? Yes. Add 2–3 thickly sliced carrots with the potatoes.
Q: What if my potatoes are still firm? Continue cooking until fork-tender. Avoid opening the lid repeatedly because heat escapes and slows cooking.
Q: How do I make thicker gravy? Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the hot cooking liquid and simmer until thickened.
Q: How should I store leftovers? Refrigerate within 2 hours in an airtight container and use within 3–4 days. Reheat thoroughly.
Q: Can I freeze it? Yes. Freeze the beef and gravy for about 2–3 months for best quality. Potatoes may become softer after thawing.
Chef’s tip: Use beef chuck roast, keep the lid closed during cooking, and wait until the beef is fork-tender before serving. The onion-seasoned juices make a delicious gravy for the potatoes.