A classic comfort food recipe from @the.meat.alchemist's wife for a tender, fall-apart pot roast. A chuck roast is slow-cooked with carrots, mushrooms, and onions in a savory broth until it's incredibly tender, then served over mashed potatoes and smothered in a rich gravy.
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In a large skillet over medium-high heat, melt butter. Sear the chuck roast on all sides until well browned.
Transfer the seared roast to the pot of a slow cooker.
Sprinkle the brown gravy mix and Italian seasoning over the top of the roast.
Pour the beef broth into the pot around the roast.
Add the sliced mushrooms, baby carrots, and sliced onion to the pot.
Cover and cook on low for 8-9 hours, or until the beef is fall-apart tender.
To serve, place a scoop of mashed potatoes on a plate. Add a generous portion of the pot roast and vegetables.
Ladle the gravy from the slow cooker over the meat, vegetables, and potatoes before serving.
