Three-Packet Butter Chuck Roast: 5-Ingredient Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender results, always cook the roast on low. The longer, slower cooking time breaks down the collagen more effectively, resulting in meat that literally falls apart.

If you're short on time, high heat can work, but check the roast early to avoid overcooking.

Don't be tempted to add extra liquid. The roast and butter provide enough moisture, and the seasoning packets create a concentrated gravy.

If you prefer a thinner gravy, you can stir in a little beef broth after shredding. For a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the juices.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the seasoning mixture for a subtle heat. You can also use a spicy ranch seasoning or add a splash of hot sauce to the gravy after shredding.
• Herb Garden: Add a few sprigs of fresh thyme and rosemary to the slow cooker before cooking. These aromatics will infuse the meat and gravy with a woodsy, savory flavor that pairs beautifully with the butter and seasoning packets.
• Veggie-Packed: Add baby carrots and quartered potatoes to the slow cooker during the last 2-3 hours of cooking. They'll absorb the rich gravy and become tender, making this a complete one-pot meal.
• Onion Lover's: Slice one large yellow onion and layer it in the bottom of the slow cooker before adding the roast. The onions will caramelize as the roast cooks, adding sweetness and depth to the gravy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Shredded beef can be frozen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Add a little beef broth or water if the gravy has thickened too much.

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools, so you may want to add a splash of broth or water when reheating. This makes a great meal prep option for lunches.

You can prepare this recipe ahead of time by assembling the raw ingredients in the slow cooker insert and storing it in the refrigerator overnight.

In the morning, simply place the insert in the slow cooker and turn it on. This is perfect for busy mornings when you want to set dinner and forget it.

Serving ideas

Serve the shredded beef over creamy mashed potatoes, egg noodles, or rice. Spoon the rich gravy over the top and let it soak into the sides. A sprinkle of fresh parsley adds a pop of color and freshness, but it's optional.

For a casual meal, pile the beef onto toasted sandwich rolls and top with provolone or mozzarella.

Broil for a minute to melt the cheese, then serve with the gravy on the side for dipping. This makes a hearty and satisfying sandwich that's perfect for game day or a family dinner.

Frequently asked questions

Recipe card

Three-Packet Butter Chuck Roast: 5-Ingredient Slow Cooker Dinner

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 1/2 lb beef chuck roast
• 1 oz dry ranch seasoning mix (1 packet)
• 0.7 oz zesty Italian dressing mix (1 packet)
• 1 oz brown gravy mix (1 packet)
• 1/2 cup (1 stick) salted butter

Instructions

1. Place the beef chuck roast in the bottom of a 6- to 7-quart slow cooker. Pat it dry with paper towels if needed, but it's fine to leave it as is. The roast should fit comfortably with some space around it.
2. Sprinkle the dry ranch seasoning, Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast. Use your fingers or a spoon to coat the top and sides as best you can.
3. Place the stick of salted butter on top of the seasoned roast. It can be whole or cut into a few pats to distribute it more evenly.
4. Cover the slow cooker with the lid and set it to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The roast is done when it is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
5. Test the roast with a fork. It should be very tender and pull apart easily. If it's still tough, continue cooking for another 30 to 60 minutes. The internal temperature should reach at least 145°F (63°C) for safe eating, but it will likely be much higher after long cooking. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker and let the roast rest in the juices for at least 10 minutes. This allows the meat to reabsorb some of the liquid and makes it easier to shred without drying out.
7. Using two forks, shred the roast directly in the slow cooker, mixing the meat with the gravy. Discard any large pieces of fat if you prefer.
8. Serve the shredded beef hot, spooned over mashed potatoes, rice, or on crusty rolls. Ladle extra gravy over each serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

8 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.