Ingredients :

• Beef chuck roast (Paleron) — This is the absolute must-have cut for this type of cooking. Not the fillet, not the rib — the chuck roast, with its tight fibers and intramuscular fat, which melts slowly and coats everything during the four hours. Count on about 1.5 to 2 kg for six people. Ask your butcher for it in one piece if possible.
• The three seasoning packets — These are the ones truly responsible for the result. One packet of Italian-style seasoning (like Knorr Napoli or equivalent), one packet of ranch dressing mix, and one packet of brown gravy mix. Together, they create a depth of umami that you would never get with just salt and pepper. Find them in the spice aisle or at a specialty supermarket.
• Potatoes — Choose waxy varieties — Charlotte, Roseval, or whole baby potatoes. They hold up during long cooking without turning into water-clogged mash. Floury types like Bintje should be avoided here.
• Carrots — Large ones, not baby carrots. Cut them into thick chunks at least five centimeters long. The thicker they are, the better they absorb the juices without disintegrating along the way.