Step 1

Optional - In a hot skillet or pan, brown the cut beef in a small amount of oil

Step 2

Mix one packet of ranch dressing mix with hot water. Place potatoes, carrots and onion at the bottom of your slow cooker and pour ranch dressing/water mix over vegetables.

Step 3

In a large bowl coat beef with remaining two packets of ranch dressing mix. Place beef over vegetables in crock pot and cover.

Step 4

Cook on high for one hour, then switch to low for approximately 8- 10 hours, or until meat reaches desired tenderness.

Step 5

Turn on saute function, and use a small amount of oil to brown beef.

Step 6

Mix one packet of ranch dressing mix with hot water. Place potatoes, carrots and onion at the bottom of your slow cooker and pour ranch dressing/water mix over vegetables.

Step 7

Sprinkle remaining two packets of ranch dressing mix over meat and vegetables.  Close/seal the instant pot and turn on manual for 45 - 60 minutes, until meat is cooked through and tender.

Step 8

Sear meat well in a heavy bottomed pan (like a dutch oven) with a small amount of oil.

Step 9

Mix one packet of ranch dressing mix with hot water and pour into pan. Add potatoes, carrots and onion and stir.

Step 10

Sprinkle remaining two packets of ranch dressing mix over meat and vegetables. Close/seal the instant pot and cover and roast at 250 degrees on center rack of oven for 4 - 5 hours.

Step 11

This method uses the ratio 2 tablespoons of flour to 1 cup of liquid. You can make as much or little as you want with this ratio in mind.

Step 12

Pour a small amount (about 2 - 3 tablespoons) of juice from your cooked roast into a sauce pan and add 2 tablespoons of flour. Whisk together over medium heat for two to three minutes.

Step 13

Slowly pour in remaining one cup of roast juice and incorporate with a whisk. Bring to a low boil and then lower heat. Simmer until gravy reaches desired consistency then salt and pepper to taste.