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.
FREQUENTLY ASKED QUESTIONS:
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
Of course. Wherever you can find low sodium options, please do so.
This meal is delicious when you serve it with HONEY GLAZED SWEET POTATOES, MILLION DOLLAR MASHED POTATOES or 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
- cornstarch
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.
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 some diced potatoes, carrots and celery if you want to add those. This next step is also optional (but I personally think is necessary) to make the gravy thicker. 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. Then serve!
CRAVING MORE RECIPES?
Crock Pot 3-Packet Pot Roast (+Video)
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. If you want to cook potatoes, carrots and celery with the roast, add them in about 2-3 hours before the roast is finished cooking.
- 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
Nutrition
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 can vary quite a bit depending on which brands were used.
Originally published: February 2012
Updated & republished: September 2020
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 🙂