I'm not known for using packets of anything, with very few exceptions. Here is a recipe I found on Pinterest that called for a packet of ranch dressing and au jus mix....Both definitely out for me.
I start with my garden and pick a large handful of each of these herbs:
Parsley
Dill
Lovage
Carry to your prep area, wash and dry, then set aside.
Then I carmelise a large onion. Just use a smidge of oil and add sliced onions, sprinkle with a pinch of brown sugar. Cook slowly, about 20 minutes with a stir now and again. Place in a slow cooker.
Next, Brown both sides of a 3 lb. chuck roast in the same pan as the onions. Place the roast on top of the onions in the slow cooker. Deglaze the pan with 2 cups veg, or beef stock and a splash of Marsala, and a dab of Marmite. Pour all this into the cooker. Next mix together dashes of garlic powder, onion powder, and smoker paprika, salt and pepper into 1/4 cup of cornstarch. Put this mixture over the meat rubbing it in a bit.
Now comes the fresh herbs, grind them up in a food processor and put on the meat. It is time to adorn the roast with 6 pepperoncinis chopped into rings. The shining glory on the top is a stick of butter.
Slow cook for 8 hours. Forget about it!
You will left with a tasty gravy ready to serve with the meat and over potatoes of your choice. Garnish with a few more pepper rings for a bit of jestiness and color.
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