I, also, have made this recipe for years (with rave reviews!) but my version is slightly different.
I prep my crockpot with a cooking bag for easy cleanup. Then I put a bag of mini carrots, a few small yukon gold potatoes and a quartered onion in the bottom of the crockpot. A chuck roast goes on top of the vegetables (no need to brown) and the three dry mixes, well combined, get spooned on top of the roast. I then add just 1/2 cup of liquid, either water or wine around the edge - not on top. Put on the lid and cook on low for 8 - 12 hours.
Leftover roast can be shredded for Italian Beef Sandwiches - Toasted sub buns topped with mozarella or provolone cheese and the hot shredded beef.
It’s important not to lift the lid while it’s cooking. The dripping condensation on top of the dry mixes creates a “browned beef” effect and the flavors just soak into the meat.
OK, confession time…I’m more than crock pot challenged…I don’t own one!
Why? Because I refuse to plug in an electric appliance & leave the house. SO, while this recipe & all it’s adaptions sound so good…any chance I could, lets call it, ‘slow cook’ in my Dutch oven in an actual oven? I’m thinking it should work out fine.