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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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings 6
Calories 462kcal
Author Brandie Skibinski

Ingredients

  • 1-2 Tablespoons oil
  • 3-4 pound beef chuck roast
  • 1 teaspoon freshly ground black pepper (optional)
  • 2 cups water
  • 1 packet ranch dressing mix (see notes below)
  • 1 packet brown gravy mix
  • 1 packet Italian dressing mix
  • 1 Tablespoon dried minced onions (or half an onon, finely diced)
  • 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 1-2 Tablespoons oil into the bottom of the pan.
  • Take a paper towel and dry the meat really well. Season a 3-4 pound beef chuck roast with 1 teaspoon freshly ground black 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.
    browning a beef chuck roast in a cast iron skillet
  • Once browned, put it into the bottom of a 4-6 quart slow cooker.
    browned beef pot roast added to the bottom of an oval slow cooker
  • In a bowl or large measuring cup, add in 2 cups water with 1 packet ranch dressing mix, 1 packet brown gravy mix, 1 packet Italian dressing mix and 1 Tablespoon dried minced onions. 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
  • Cover and cook on low for about 6 to 7 hours.
    NOTE: Do not open the lid! You do not need to flip the roast. If you open the lid, you are increasing the cooking time and you will end up with a tough roast so just leave it alone.
  • When roast is fully cooked, whisk together 3 Tablespoons cold water with 3 Tablespoons cornstarch in a small bowl until smooth.
    corn starch and water whisked together to make a slurry
  • Pour corn starch mixture into the liquid in the slow cooker and stir (just do your best to do this around the roast.) Turn the slow cooker up to the high setting.
    adding cornstarch to gravy in slow cooker.
  • Cook for an additional 30 minutes on high to thicken the gravy (you can do this covered or uncovered - usually it will get a bit thicker if it is uncovered.)
    Then shred the roast to your liking and serve the roast with some gravy on top.
    shredded pot roast on a plate with mashed potatoes and carrots.

Video

Notes

If you are concerned about salt intake or are worried this will be too salty for your tastes, you are recommended to use low or no sodium options where possible. You can always add salt in but you can't take it out once it is in there. I recommend you make your own homemade ingredients if you can't find a low or no salt option.

Nutrition

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