This Crock Pot 3-Packet Pot Roast with gravy is incredibly easy but incredibly tender and flavorful. Set it and forget it!
CROCK POT 3-PACKET POT ROAST
Slow cooking can take a rather boring and tough cut of meat and make it come out so tender and tasty. And, in my case, I save on electricity because this roast isn't cooking in my oven for hours on end. So that's just a bonus right there.
VIDEO INCLUDED BELOW:
WHAT IS THE BEST CUT OF MEAT TO USE FOR ROAST?
- A beef chuck roast works perfect. It's an inexpensive cut of meat and the low and slow cooking process will make the meat so tender!
- Also, if you're sensitive to sodium, just choose the low sodium options for the ingredients below, where possible.
- This meal is delicious when you serve it with RANCH ROASTED POTATOES.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
beef chuck roast
ranch dressing mix
brown gravy mix
Italian dressing mix
dried chopped onions
water
to thicken gravy:
cold water
cornstarch
HOW TO MAKE CROCK POT 3-PACKET POT ROAST:
I like to brown my meat just a bit before putting it in the crock pot. Heat up a large skillet on high heat. You want to get it good and hot. Add about a tbsp. of vegetable oil into the bottom of the pan. Take a paper towel and dry the meat really good. Season the roast with salt & pepper. When pan is really hot, add the roast. You aren't going to cook it all the way through. You're just browning both sides to give it some added flavor.
Once browned, put the roast into the bottom of your slow cooker.
Mix together 2 cups of water with all the seasoning packets and chopped onion. Give it all a good stir.
Pour gravy mixture over the roast.
Cook on low for about 6 to 7 hours. Around the last 2-3 hours of baking, you can add in your diced potatoes, carrots and celery if you prefer. This next step is also optional but if you would like your gravy to be a bit thicker, here's how you do it. Whisk together cold water with cornstarch.
Pour corn starch mixture into your slow cooker and turn the slow cooker up to the high setting. Cook for an additional 30 minutes on high to thicken the gravy. Then serve!
Enjoy!
CRAVING MORE? GIVE THESE RECIPES A TRY!
INSTANT POT 3-PACKET POT ROAST
CROCK POT CHUNKY BEEF STEW
DUTCH OVEN POT ROAST
CROCK POT MISSISSIPPI POT ROAST
CROCK POT PORK CHOPS & GRAVY
CROCK POT CHICKEN & DUMPLINGS
CROCK POT CUBED STEAK & GRAVY
CROCK POT MISSISSIPPI PORK ROAST
CROCK POT MEXICAN SHREDDED BEEF
INSTANT POT 3-PACKET POT ROAST
CROCK POT CHUNKY BEEF STEW
DUTCH OVEN POT ROAST
CROCK POT MISSISSIPPI POT ROAST
CROCK POT PORK CHOPS & GRAVY
CROCK POT CHICKEN & DUMPLINGS
CROCK POT CUBED STEAK & GRAVY
CROCK POT MISSISSIPPI PORK ROAST
CROCK POT MEXICAN SHREDDED BEEF
CROCK POT 3-PACKET POT ROAST
This Crock Pot 3-Packet Pot Roast with gravy is incredibly easy but incredibly tender and flavorful. Set it and forget it!
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Servings: 6
Calories: 462kcal
Ingredients
- 3-4 pound beef chuck roast
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1 packet Italian dressing mix
- 1 tbsp dried chopped onions
- 2 cups water
- 3 tbsp cold water
- 3 tbsp cornstarch
Instructions
- Heat up a large skillet on high heat. You want to get it good and hot.
- Add about a tbsp. of vegetable oil into the bottom of the pan.
- Take a paper towel and dry the meat really good. Season the roast with salt & pepper.
- When pan is really hot, add the roast. You aren't going to cook it all the way through. You're just browning both sides to give it some added flavor.
- Once browned, put it into the bottom of your slow cooker.
- Mix together 2 cups of water with all the seasoning packets and chopped onion. Give it all a good stir.
- Pour gravy mixture over the roast.
- Cover and cook on low for about 6 to 7 hours.
- When roast is fully cooked, whisk together cold water with cornstarch.
- Pour corn starch mixture into your slow cooker and turn the slow cooker up to the high setting.
- Cook for an additional 30 minutes on high to thicken the gravy.
Video
Nutrition
Calories: 462kcal | Carbohydrates: 11g | Protein: 43g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1462mg | Potassium: 766mg | Vitamin A: 30IU | Vitamin C: 0.7mg | Calcium: 43mg | Iron: 4.7mg
Nutritional Disclaimer
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Originally published: February 2012
Updated & republished: September 2020
This recipe was amazing . So much flavor for the very little ingredients needed. Amazing ! Loved it !
Looks like it would melt in your mouth! Yum! Thank you for another great recipe!
This looks good! I used to always cook mine in the crock pot, then I found an oven recipe. But I might have to give this a go - and I bet I could even do it in the oven with those ingredients. Makes me hungry just thinking about it!
Mmmm, you know I'm always down for a good slow cooker recipe! It's funny because I am actually getting sick of my 1 pot roast recipe. This might be a good one to add to the repertoire!
Wow, does that look good! I just happen to have some roast beef in my fridge and I think I need to make this! Thanks for sharing.
Not sure why this is but I have so much trouble having my roast come out tender anymore. I just did a rump roast the other day on low for 6 hours...it was at 170 degrees so I shut it off but it was not one bit tender. I put it in the frig and just sliced it all up this morning, made the gravy from the drippings and put it back in the crock pot on low to see if it will loosen up a bit. I never used to have this problem when I first started using crockpots!
Rump roast fares better roasted dry in an oven not pot roasted or slow cooked. Try roasting an an oven bag with an envelope of Beefy Onion soup mix and maybe some garlic powder.
Try using the "high" setting. I cook mine on high all day, sometimes as long as 8 hours and it's always fall apart tender, no matter what cut of beef I use. Also, I have used this recipe and it was wonderful! I believe using the high setting will do the trick for you ~ it's worth a try! ???? Good Luck
I agree. High heat for shorter time or low heat for many hours. Sometimes I'll put it on before I go to bed with beef broth, a packet of ranch dressing and a bottle of jardiniere. Cook on low til dinner the next day and it always falls apart. Usually it starts falling apart after about 8 hours.
Yummy. Few things are more comforting than a tender, melt in your mouth pot roast. I do a similar oven version because I don't have a slow cooker. But I think I'm going to have to get one 🙂 Thanks for sharing.
Interesting! Never had slow cooked pot roast, but it looks delicious 🙂
AAhhhh - my mosr favorite meal. Love the seasonings you used...gonna make it for sure. Thanks for sharing another winner!
I've made pot roast many ways but this one will be my ~go to~ from now on! Made this today, a fabulous, easy, delicious recipe. One word about time ~ mine was not nearly tender after 7 hours on low, so I let it go 9 hours, sooooo tender and not at all overcooked.
Thank you Brandie ~ you rocked this one!
Yum! That looks like a wonderfully easy recipe! I know what we are making this weekend!
I'm putting this on the menu. My hubby loves slow cooked meat, but I keep running out of ideas. Thanks for the recipe!
I made this tonight...yummy!!
Jodi, I appreciate you coming back to let me know how it turned out for you. Thank you so much, so glad you liked it!
Made this last week. I didn't brown the meat and threw my veggies in the crockpot to cook along with it. Delicious! I could have just eaten the gravy by the spoonful. Beats my typical roast with a packet of onion soup mix. I will definitely make again!
That is SO great to hear!! So happy you liked it. I really appreciate you taking the time to come back & let me know how it turned out for ya! 🙂
Can you please tell me how many people this recipe feeds? I have 16 people coming over for Easter dinner and this sounds like the perfect thing to cook. Thank you so much!!
Hi Crystal, this recipe would feed about 6-8 people. Depending on how much they eat & if they want seconds. If you have 2 crock pots, then I would definitely suggest 2 roasts for everyone! Hope that helps! :o)
Just made this for dinner it was amazing with great flavors
This is the best pot roast I have ever tasted! The second night was to die for so think next time I will prepare it but serve the next night.
Brandie, thank you for such a delicious meal!
Suzanne Johnson
What can I use instead of the ranch dressing powder in this recipe.. Amanda Durham
I have made all your recipes and they were amazing!!!!!!!!!!! Now I need new one!!!!!. Please help me get new recipes yours is the best site I have found that I can trust to taste good!!!!!!!!!!!!!!
My sweet sister-in-law made this and was it delicious. She gave me the recipe and I am going to try it. Thanks.
I made this recipe the other night for dinner - I have to admit I was a little skeptical of mixing the ranch dressing mix, Italian dressing mix and brown gravy mix together - but the dish was fantastic!!!!!! We loved it!!!! This recipe is a keeper!
My husband is going to fall in love all over again with this one!!! 🙂
This is the only recipe I use to cook a roast. Low and slow is best way to cook a chuck roast. I finally learned I was not cooking my roast long enough for it to become tender. I also recommend browning your roast first. I am making the recipe for my niece for our First monthly get together since Covid.
I made this last week , I must admit it didn't smell that great when it was cooking but it tasted delicious! Glad I trusted you and tour recipe Brandie! Well done!