Slow Cooker Three Packet Pot Roast
This Slow Cooker Three Packet Pot Roast is an easy comfort food dinner made with tender chuck roast and a flavorful blend of ranch, brown gravy, and Italian seasonings. It's a simple dump-and-go meal that's perfect for busy weeknights or Sunday dinner.
Servings: 8 Servings
Calories: 362kcal
Ingredients
- 3 to 4 pounds boneless chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ cups water
- 1- ounce packet ranch seasoning mix
- 0.87- ounce packet brown gravy mix
- 0.7- ounce packet Italian dressing seasoning mix
- Chopped fresh parsley for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Season both sides of the chuck roast with the salt and black pepper.
- Once the skillet is hot, sear the roast for 3 to 4 minutes per side until nicely browned.
- Place the chopped onion and minced garlic in the bottom of the slow cooker.
- Transfer the seared roast on top of the onions.
- In a medium bowl, whisk together the water, ranch seasoning mix, brown gravy mix, and Italian dressing seasoning mix until the seasonings are dissolved. Pour the mixture over the roast.
- Cover the slow cooker with the lid.
- Cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the roast is fork tender and easily shreds.
- Use two forks to shred the beef directly in the slow cooker.
- Stir the meat into the flavorful sauce, garnish with chopped parsley, and serve warm.
Notes
- Choose a well-marbled chuck roast. The extra marbling breaks down during the long cook time, creating tender, juicy beef.
- Sear the roast if you have time. While it's optional, browning the meat adds extra flavor and gives the finished roast a richer taste.
- Use beef broth instead of water. For even deeper flavor, swap the water for low-sodium beef broth.
- Add vegetables. Potatoes, carrots, mushrooms, or celery can be added to the slow cooker for a complete one-pot meal.
- Don't lift the lid often. Every time the lid is removed, heat escapes and can increase the cooking time.
- Let the roast cook until it falls apart. If it doesn't shred easily with a fork, it needs a little more time.
- Save the leftovers. This shredded beef is delicious in sandwiches, tacos, baked potatoes, or over mashed potatoes the next day.
Nutrition
Serving: 1Serving | Calories: 362kcal | Carbohydrates: 5g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 957mg | Potassium: 593mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Vitamin D: 0.2µg | Calcium: 37mg | Iron: 4mg