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.
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
My husband is not a fan of roast beef...after trying this recipe, he is now converted! Thank you for sharing such an easy - and delicious - recipe!
I've tried many crockpot roast recipes, but this was the absolute best!! Glad I tried it, although I was a bit leery of the ingredients. I did thicken the beef broth with corn starch during the last 30 minutes which made a wonderful gravy. ❤
This was delicious. Had a beef shoulder roast. Marinated it over night and then made this recipe. It was so tender. Thanks for the recipe.
My husband said this was the best roast I have ever made- simple and easy. He loved the flavor. Don’t skip the browning, key to moist meat!
-PS: I accidentally added the cornstarch beforehand, and it turned out fine.
Honeyyyy! This was a HIT!!! I followed the recipe to a T (except I left it in the crockpot longer, personal preference) & this roast was AMAZING!!! Thank you for an awesome recipe!!!
Ha! Love it! Thanks so much Renee!!
Hubby said BEST POT ROAST EVER!I I followed it to the letter. I realized I didn't let roasts cook long enough in the past. This really fell apart and the gravy was delicious!
This sounds great, Brandie---can you give an adaptation for an Instant Pot? Thanks so much.
This is my ONLY pot roast recipe that I will use it is absolutely the best and easiest to prepare. I always use a chuck roast around 4 lbs and angus chuck when I can find it. Following the recipe exactly but adding tiny fresh dice carrots and parsley and fresh diced onions. I serve this with yukon gold mashed potatoes sweet baby buttered pes and bisquick biscuits. This is in my crock pot right now it's 2 hours in on cooking high I cook it till it's tender sometimes it could be 4 hours then other times it goes to 6 and the smell is driving us crazy it smells incredible it doesn't have that boiled beef smell that you often get from cooking a pot roast ..... Anyway try it you will have the neighborhood going crazy.
Love the roast recipe. Gonna print it to have handy for a quick roast dinner. Good recipe....
Delicious and so easy!
I made this for my son's welcome home from college meal and it was fabulous and so easy!
I did not brown the meat first. I used beef broth instead of water. I doubled the packets and broth because i had over 4 lbs. of meat. I used a real onion and not the dried onions - only because I did not have any dried onions. I threw everything in the crock at the same time...the meat, baby carrots, little yellow potatoes and an onion. I left it on low for almost 8 hours. I mixed the cold water and cornstarch to thicken up the broth and turned the crock on high for about 20 minutes. Turned out perfect.
It was delicious!
thank you for sharing!
This makes me so happy to read Shelly! I am sure your son loved having his Mom make him something special. You are so sweet! Thank you for taking the time to come back and leave a comment!
I've made this many time without searing the beef and I don't add water to the mixes. I just shake them up in a small jar with a lid and dump it over the beef. The beef releases enough juices to make its own gravy.
I also make a roast beef with only a jar of pepperoncini un-drained. The left overs from this make an awesome filling for enchiladas.
Thanks so much Teri!
I’ve made this 100 times! Seriously. It is so amazingly good. I’ve also shared it with easily 100 people. It is my go to for sure.
Awwww Sam - thank you!! That really means the world. So happy you like it and thank you for taking the time to come back and leave a comment!
Is there anything I can substitute for the ranch dressing? My husband and daughter have a milk allergy
One of my favorite things to cook and serve. Super easy and always a crowd pleaser! Thanks so much!
My husband doesn’t like Thanksgiving food except for the mashed potatoes. I don’t really like to cook, so this recipe looked really easy. OH MY GOODNESS! Best pot roast I’ve ever eaten. My husband raved. I LOVED not having to make gravy. Follow the directions, and you’ll have the best gravy with no effort. I am going to delete every other pot roast recipe I’ve saved in Pinterest and I might even cross out all the pot roast recipes in my cookbooks. I didn’t put potatoes in with the pot roast—I made mashed potatoes, and I could have drunk the gravy. Thank you!!!
Looks amazing! How do you cook it with adding potatoes and carrots?
LOVE this recipe! The first time I made it I decided I will never make a pot roast any other way! The idea of mixing ranch, italian, and gravy packets seemed weird to me at first, but the end result was delicious! My mom (who has been cooking pot roasts for as long as I can remember) said this was the best pot roast she has ever had & asked for the recipe. I always add baby carrots, baby red potatoes (cut into 4 pieces), and fresh chopped onions on top of the roast, then pour the liquid mixture on top of everything and let it all cook together for the same amount of time (9 hrs on low). Everything comes out perfectly tender!
Can I put in mushroom and onion the last two hours
I have never done so but I bet it would be good.
Hello, my children, husband, and I love this recipe. However my meat is always a little tough. I cook it higher usually. When you say cook it on low. Should I be cooking it on about 200°? I am cooking two in my crockpot right now though and the water and seasoning is not covering. Should I add double the seasoning and water? Thanks...
I only have about 2 pounds of sirloin tip steak but want to do this with potatoes and carrots like pot roast.............how long to cook on low in crockpot and should I put the veggies in at the beginning? Also was going to use beef broth in place of water.........should I cut down on the amount of liquid since not using a larger cut of meat?
Love this recipe! However, I got up to make it this morning and I looked and didn't have the Italian seasoning....only had the Greek seasoning. Too busy to run to the store, so I'm going to try it. Hope it turns out as good as the original recipe, will let you know.
Hi Peggy! How did it turn out for ya?
What can i substitute for the brown gravy mx.. That is the only thing i do not have
I did make this recipe. Browned the roast in my slow cooker. Had about 1 3/4 cups mixed water and seasoning. Ended up being almost 3 cups liquid at the end. I removed the fat and made gravy using 4 Tbs of cornstarch and 5 Tbs of cold water. The gravy I made on the stove top as the meat and veggies stayed warm. I used a 3.75 lb chuck. Was all great after I got home from work. Loved this method.
Hi Kevin! Thanks SO much! Thrilled to hear that!
The meat turned out amazing. However I add potatoes n carrots n they turn out rock hard.. I ate the meat but threw the vegetables away.. please help... I'd love to have a real roast, with edible vegetables
Lorrie, do the carrots and potatoes for the same length of time as the roast. I have cooked medium size red or Yukon gold potatoes with roasts for up to 10 hrs on low. Just cut carrots in half.
I'm going to use this recipe in a day or 2.
Can I add potatoes to crock to cook?
You sure can 🙂
Hands down the best pot roast I have ever made in my 66 years of cooking. I cooked exactly as the directions said. If you have an older crock pot like I do then it will take a few hours longer to cook. I'm not a fan of the newer crock pots that cook hotter. This recipe was a hit with hubby. Our new comfort food. Thanks for sharing.
Have this in the crockpot now and I am making you butter dipped biscuits to go with it.. Thank you so much for you wonderful recipes!!!!
I tried this recipe about a week ago and it was awesome. I was surprised putting all the ingredients together sounded strange but my husband loved it too . I highly recommend this recipe ❤️❤️❤️
I have to tell you, my husband loved this as well as I did. So easy. So yummy. But the reason for my comment is I am going to try this with some left over spare ribs. They are a little dry and I think that this sauce will fix that problem. Well, gotta go and get them started.
Well shucks Casey, you sure do know how to make a girls day! Thanks so much for coming back time and time again to make my recipes. I hope you continue to find many new ones for years to come to feed the ones you love.
This is an AH-MAY-ZING roast! I stumbled upon your blog while searching for a recipe last summer, and after several recipes, and a no fail first attempt at yeast rolls and pie crust, you have become my go to gal for new recipes, variations of old faves, and stress relief. Thank you soooo much for sharing your recipes with us!!
This is the recipe I've been using for quite awhile now, however I add 3 or 4 chopped pepperonchini's to it as well. Makes the perfect gravy and roast beef.
Made this last weekend and it turned out fabulous! I added carrots & potatoes for that's few hours and removed them at the desired texture then let the roast go about another 45 min. Great recipe.
Put this in the crockpot to cook overnight & had it for lunch today. SO delicious & super easy to make. I love all your crockpot recipes. The Lemon & Garlic chickenis definitely one of my favorites 🙂
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!
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 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 sweet sister-in-law made this and was it delicious. She gave me the recipe and I am going to try it. Thanks.
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!!!!!!!!!!!!!!
What can I use instead of the ranch dressing powder in this recipe.. Amanda Durham
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
Just made this for dinner it was amazing with great flavors
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)
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!!
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! 🙂
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!
I made this tonight...yummy!!
I'm putting this on the menu. My hubby loves slow cooked meat, but I keep running out of ideas. Thanks for the recipe!
Yum! That looks like a wonderfully easy recipe! I know what we are making this weekend!
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!
AAhhhh - my mosr favorite meal. Love the seasonings you used...gonna make it for sure. Thanks for sharing another winner!
Interesting! Never had slow cooked pot roast, but it looks delicious 🙂
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.
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.
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.
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!
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!
Looks like it would melt in your mouth! Yum! Thank you for another great recipe!