Here’s a step-by-step guide to making your delicious Ranch Packet Pot Roast:

Step 1: Sear the roast

1. Season the roast: Pat the beef roast dry with paper towels and generously season both sides with salt and pepper.
2. Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Sear the roast: Once the oil is hot, add the beef roast to the skillet and sear for 3-4 minutes on each side, until it develops a rich, brown crust. This step enhances the flavor of the roast.
4. Transfer the roast: Remove the seared roast from the skillet and transfer it to the slow cooker (or Dutch oven if using the oven method).

Step 2: Add vegetables and seasoning

1. Prepare the vegetables: While the roast is searing, peel and chop the carrots into large chunks. Halve the baby potatoes if they are large, and chop the onion into quarters.
2. Layer the vegetables: Add the chopped carrots, potatoes, and onion around the roast in the slow cooker. Toss the minced garlic on top.
3. Season: Sprinkle the entire ranch seasoning packet and the au jus or brown gravy mix evenly over the roast and vegetables.

Step 3: Add liquid

1. Pour the broth: Pour 1 cup of beef broth (or water) into the slow cooker, being careful not to wash off the seasoning. This helps to keep the roast moist and tender.
2. Add Worcestershire sauce: Drizzle 1 tablespoon of Worcestershire sauce over the top for an extra depth of flavor.
3. Optional: Add a few sprigs of fresh thyme or rosemary on top of the roast for a herbaceous note.

Step 4: Slow cook the roast

1. Set the slow cooker: Cover the slow cooker with the lid and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, depending on your schedule. The roast is ready when it’s fall-apart tender and the vegetables are cooked through.
2. Oven Method: If using a Dutch oven, preheat the oven to 325°F (165°C), cover the pot, and cook for 3-4 hours, checking periodically to ensure the roast is tender and the vegetables are soft.

Step 5: Serve

1. Shred the roast: Once the roast is done, use two forks to gently shred the beef into chunks.
2. Garnish and serve: Serve the pot roast with the carrots, potatoes, and onions. Garnish with freshly chopped parsley for a pop of color, and spoon some of the delicious juices over the top.