Trim off fat, and place chuck roast in crock-pot. Add beef broth, 1 cup of water, and seasoning. Cook on low for about 6 hours or so, until fork tender. Last 60-90 minutes, add the red potatoes and carrots.
When it's all done, remove to another plate and take 2 cups of the liquid in crock-pot, discard the rest. Mix with the 2 brown gravy packs in saucepan on stove, heat until gravied. If too thick, add a little more water.
Take the gravy and meat, potatoes and carrots and put back in crock-pot on low and heat for additional hour. Serve and ENJOY!