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Crock Pot 3-Packet Pot Roast (+Video)

This Crock Pot 3-Packet Pot Roast with gravy is incredibly easy but incredibly tender and flavorful. Set it and forget it!

A TENDER POT ROAST RECIPE

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.

Slow Cooker Pot Roast on a white plate and topped with gravy served with carrots and potatoes with parsley in the background.

FREQUENTLY ASKED QUESTIONS:

What is the best type of roast to use for this?

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. But any type of beef roast will work. Just make sure you are getting a large enough size

Can I use low sodium options?

Of course. Wherever you can find low sodium options, please do so.

What are some good side dishes to use?

This meal is delicious when you serve it with Honey Glazed Sweet Potatoes, Million Dollar Mashed Potatoes or Ranch Roasted Potatoes.

Crock Pot 3-Packet Pot Roast recipe from The Country Cook, shown served on a white plate with baby carrots and 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
  • cornstarch
beef chuck roast, ranch dressing mix, brown gravy mix, Italian dressing mix, dried chopped onions, water.

HOW TO MAKE CROCK POT 3-PACKET POT ROAST:

I like to brown the roast before putting it in the crock pot. It really gives it a great color and adds to the overall flavor. Heat up a large skillet on high heat. You want to get it really 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.

browning a beef chuck roast in a cast iron skillet

Once browned, put the roast into the bottom of your slow cooker.

browned beef pot roast added to the bottom of an oval slow cooker.

Mix together 2 cups of water with all the seasoning packets and chopped onion. Give it all a good stir.

mixing water with contents of ranch dressing, brown gravy and Italian dressing mix in a medium-sized clear bowl

Pour gravy mixture over the roast.

gravy mixture poured over chuck roast inside a crock pot

Cook on low for about 6 to 7 hours. Do not open the lid! You do not need to flip the roast over during cooking just leave it alone. The meat can end up tough if you open the lid while cooking. This next step is also optional (but I personally think is necessary) to make the gravy thicker. Whisk together cold water with cornstarch.

corn starch and water whisked together to make a slurry

Pour corn starch mixture into the 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!  

Crock Pot Pot Roast, slices served on a round white plate and served with baby carrots and diced potatoes

CRAVING MORE RECIPES?

Originally published: February 2012
Updated & republished: September 2020

Crock Pot 3-Packet Pot Roast (+Video)

This Crock Pot 3-Packet Pot Roast with gravy is incredibly easy but incredibly tender and flavorful. Set it and forget it!
4.94 from 87 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 40 minutes
Servings: 6

Ingredients

  • 3-4 pound beef chuck roast
  • 1 packet ranch dressing mix
  • 1 packet brown gravy mix
  • 1 packet Italian dressing mix
  • 1 tablespoon dried chopped onions (or half an onon, finely diced)
  • 2 cups water
  • 3 tablespoons cold water
  • 3 tablespoons cornstarch

Instructions

  • Heat up a large skillet on high heat. You want to get it really hot.
  • Add about a tablespoon of vegetable oil into the bottom of the pan.
  • Take a paper towel and dry the meat really well Season the roast with salt and 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 and color.
  • Once browned, put it into the bottom of the 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. Do not open the lid! You do not need to flip the roast. If you open the lid, you may end up with a tough roast so just leave it alone.
  • When roast is fully cooked, whisk together cold water with cornstarch.
  • Pour corn starch mixture into the 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

YouTube video
Course: Main Course
Cuisine: American

Nutrition

Calories: 462kcal | Carbohydrates: 11g | Protein: 43g | Fat: 26g | Sodium: 1462mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




79 Comments

  1. 5 stars
    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!

    1. 5 stars
      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.

  2. 5 stars
    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!

  3. My sweet sister-in-law made this and was it delicious. She gave me the recipe and I am going to try it. Thanks.

  4. 5 stars
    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!!!!!!!!!!!!!!

  5. 5 stars
    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

  6. 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)

  7. 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!!

  8. 5 stars
    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!

  9. 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! 🙂

  10. 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!

  11. I'm putting this on the menu. My hubby loves slow cooked meat, but I keep running out of ideas. Thanks for the recipe!

  12. 5 stars
    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!

  13. AAhhhh – my mosr favorite meal. Love the seasonings you used…gonna make it for sure. Thanks for sharing another winner!

  14. 5 stars
    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.

  15. 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!

    1. 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.

    2. 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

      1. 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.

  16. 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.

  17. 5 stars
    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!

  18. 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!