Preheat your oven to 325°F (165°C).

Heat a Dutch oven or a heavy pot over medium-high heat and add some oil.

Place the beef chuck roast in the center of the pot. Sear the meat for about 4 minutes on each side until it’s nicely browned.

Remove the seared meat from the pot and set it aside.

In the same pot, arrange the chopped onion, sliced peppers, and baby carrots.

Sprinkle the dry ranch dressing mix over the vegetables.

Return the seared beef chuck roast to the pot, placing it on top of the vegetables.

Cover the pot and place it in the preheated oven. Roast for 30 minutes at 325°F (165°C).

After 30 minutes, reduce the oven temperature to 300°F (150°C) and continue cooking for about 1 1/2 hours, or until the meat is tender.

An instant-read thermometer inserted into the thickest part of the roast should read 145°F (65°C).

Once the roast is cooked, transfer it to a platter and let it rest for 10 to 15 minutes.

Slice the beef and serve it topped with the cooked onions and any gravy from the pot.