Three Packet Pot Roast

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If you’re looking for the best slow cooker roast dinner, Three Packet Pot Roast is it! This easy crock pot roast recipe delivers incredible flavor with almost no prep. Made with three simple seasoning packets and cooked low and slow, this tender, juicy pot roast is the ultimate comfort food dinner.

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Find this recipe along with 59 other irresistible and easy slow cooker family dinners in my cookbook, The Stress-Free Slow Cooker.

Why is it called 3 Packet Pot Roast?

This delectable pot roast dinner uses 3 seasoning packets for the flavor: Italian seasoning, au jus or brown gravy, and ranch. The flavor is out of this world! This is my family’s absolute favorite and there’s never leftovers.

I think your family will love it, too! It’s a full meal in a crock pot so no extra work is needed once it’s finished. Those are the best meals. Three packet pot roast would be great with a side of Garlic Knots if your family likes a side of bread with dinner.

And no, it’s not salty, so don’t worry about that.

Love pot roast? It’s one of my all time favorite meals! Try Mississippi Pot Roast next.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

• Slow Cooker– 6 quart size or larger
• Chuck Roast – I use a 4 pound roast, but this all depends on the size of your family. You can use a smaller roast if you don’t have a lot of people to feed. We have a family of 5- which includes my pre-teen son who is a bottomless pit.
• Butter– to sear the beef. You can use salted or unsalted.
• Salt and pepper to taste
• 1 packet Italian seasoning 
• 1 packet low sodium brown gravy or au jus
• 1 packet ranch seasoning 
• Red wine-to deglaze the pan after searing the meat to scrape up that deliciousness; or you can use beef broth instead. Water or chicken stock also works if you don’t have red wine or beef broth.
• Yellow or white onion
• Potatoes (russet, red or yellow potatoes)- I usually do 2 pounds, but adjust to your family size. Skins on or off, it’s up to you.
• Carrots– You could substitute fresh or frozen green beans, broccoli, or asparagus in the last hour of cooking. I’m personally not a fan of cooked carrots, but surprisingly my family loves them, so that’s what I use. Plus carrots are cheap!
• Water– to mix the seasoning packets in.

How to make it

Spray a 6 + quart crock pot with nonstick spray or use a crock pot liner.

Melt the butter in a large skillet over high heat. Pat the roast dry on both sides with paper towels. Salt and pepper the roast to taste on both sides and sear 1-2 minutes on all sides. Add the roast to the crock pot. 

Add the onion into the same skillet and sauté over medium heat until golden brown, a couple of minutes. Pour in the red wine and scrape the brown bits out of the pan. Add the onion and juices  to the crock pot.

Add in the potatoes and carrots.

Mix all 3 seasoning packets into the water and whisk to dissolve. Pour over the roast. Cook on low 7-8 hours or high 4 hours.

The beef is so tender it just falls apart and melts in your mouth. You can make a gravy from the juices, if you’d like, but I usually don’t.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

How to Make Gravy from Crock Pot Juices

If you’d like to turn the cooking juices into an easy homemade gravy, here’s how:

Strain the juices
Pour the remaining liquid from the crock pot through a strainer into a small saucepan.

Heat
Place the saucepan over medium-high heat and bring to a gentle simmer.

Make a slurry
In a small bowl, whisk together:

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Thicken the gravy
Slowly pour the cornstarch mixture into the simmering juices, whisking constantly.
Continue whisking until the gravy thickens (about 1–3 minutes).

Season to taste
Add any desired seasonings, such as:

• Sage
• Rosemary
• Salt & pepper
• Garlic powder

Adjust if needed
If you’d like more gravy, stir in additional beef broth and simmer until heated through.

Tips

• If you have any leftovers, store in an airtight container in the fridge up to 4 days.
• Use a room temperature roast and pat it dry with paper towels for a really good sear.
• Skip the onions if you don’t like them or you can’t eat them.
• Water, beef broth or chicken stock works to deglaze the pan in place of the red wine.
• Searing the meat adds to the flavor and locks in the juiciness, but you can skip this step if you’re in a hurry.
• Substitute fresh or frozen green beans, broccoli, or asparagus in the last hour of cooking for the carrots.

More Crock Pot Recipes

• Beef and Noodles
• Buttery Beef and Potatoes
• Beef Ragu
• Beef and Broccoli
• Italian Beef Sandwiches
• French Dip Sandwiches

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Slow Cooker Three Packet Pot Roast

Three Packet Pot Roast is a roast using 3 different seasoning packets, slow cooked to make the juiciest, most flavorful meal. You're family is going to love this one!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Video

Equipment

• crock pot 6 quart or larger

Ingredients

  

1/2x1x2x3x

• ▢ 3-4 pound Chuck Roast
• ▢ 2 tbsp butter salted or unsalted works
• ▢ Salt and pepper to taste
• ▢ 1 yellow onion diced
• ▢ 1/2 cup red wine or beef broth
• ▢ 2 pounds potatoes russet, red or yellow potatoes, washed and cut into large chunks (peeled or unpeeled)
• ▢ 1/2 pound carrots cut into large 3 inch chunks
• ▢ 0.7 ounce packet dry Italian dressing seasoning mix
• ▢ 0.87 ounce packet low sodium brown gravy or au jus
• ▢ 1 ounce packet ranch seasoning
• ▢ 2 cups water

Method

 

1. Spray a crock pot with nonstick spray.
2. Let the roast come to room temperature. Pat with paper towels on all sides to ensure a good sear.
3. Melt the butter in a large skillet over high heat. Salt and pepper the roast to taste on both sides and sear 1-2 minutes until golden brown on all sides. Place the roast inside the crock pot.
4. Add the onion into the same skillet and sauté over medium heat until golden brown, a couple of minutes. Pour in the red wine (or beef broth) and scrape the brown bits out of the pan. Add the onion and juices to the crock pot.
5. Add in the potatoes and carrots on top of the beef.
6. Pour all 3 seasoning packets into the water and whisk to dissolve. Pour over the roast.
7. Cook on low 7-8 hours or high 4 hours. Shred meat and enjoy!

Nutrition

Calories: 619kcalCarbohydrates: 36gProtein: 47gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 167mgSodium: 955mgPotassium: 1564mgFiber: 5gSugar: 4gVitamin A: 6465IUVitamin C: 33mgCalcium: 78mgIron: 6mg

Notes

• If you have any leftovers, store in an airtight container in the fridge up to 4 days.
• Use a room temperature roast and pat it dry with paper towels for a really good sear.
• Skip the onions if you don’t like them or you can’t eat them.
• Water, beef broth or chicken stock works to deglaze the pan in place of the red wine.
• Searing the meat adds to the flavor and locks in the juiciness, but you can skip this step if you’re in a hurry.
• Substitute fresh or frozen green beans, broccoli, or asparagus in the last hour of cooking for the carrots.

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