If you’re looking for a no-fuss, hearty family dinner, this 3-Packet Slow Cooker Pot Roast is the ultimate comfort food. With just a few simple pantry staples and minimal prep, you’ll have a fork-tender beef roast in a rich, savory gravy. It’s the kind of slow cooker recipe that makes busy weeknights and Sunday dinners effortless and delicious.
Ingredients:
- 1 (3–4 lb) beef chuck roast
- 1 packet ranch dressing mix
- 1 packet Italian dressing mix
- 1 packet brown gravy mix
- 1 cup beef broth (or water)
- 4 medium carrots, cut into chunks
- 4 potatoes, peeled and quartered
- 1 medium onion, sliced
- 2 tablespoons olive oil
- Salt & pepper, to taste
Step-by-Step Instructions
Step 1: Sear the Roast (Optional but Recommended)
Heat olive oil in a skillet over medium-high heat. Season the beef roast with salt and pepper, then sear each side for 2–3 minutes until browned. This step locks in flavor but can be skipped if you’re short on time.
Step 2: Layer the Vegetables
In your slow cooker, place carrots, potatoes, and onion at the bottom. This not only flavors the roast but also ensures the veggies soak up the delicious juices.
Step 3: Add the Roast & Seasonings
Place the seared chuck roast on top of the vegetables. Sprinkle the ranch dressing mix, Italian dressing mix, and brown gravy mix evenly over the meat.
Step 4: Pour in the Liquid
Add 1 cup of beef broth (or water) around the sides of the roast—avoid pouring directly on top to keep the seasonings in place.
Step 5: Slow Cook to Perfection
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the roast is tender enough to shred with a fork.
Step 6: Serve & Enjoy
Shred the roast into large chunks, spoon over the rich gravy, and serve alongside the tender vegetables.
Serving Ideas
This crockpot pot roast is perfect with buttered rolls, mashed potatoes, or steamed green beans. It’s also a fantastic meal prep recipe since leftovers taste even better the next day.
