Enjoy a hearty dinner with this easy Crock Pot 3-packet Pot Roast recipe! This simple, delicious recipe combines a chuck roast with three savory packet seasonings (Italian Dressing Mix, Ranch Seasoning, and Brown Gravy Mix), creating a mouthwatering meal that practically cooks itself!
If you’ve ever made pot roast, you know that making it in the slow cooker is the absolute best way to do it. The crock pot slowly cooks the meat over several hours. This low and slow cooking method allows the fibers in the roast to break down, resulting in a melt-in-your-mouth texture. Plus, the Crock Pot retains moisture, ensuring your pot roast stays juicy and flavorful without the need for constant supervision.
American pot roast dishes usually contain beef, such as chuck roast, along with vegetables like carrots, white onions, and sometimes potatoes. It’s seasoned well and set to cook with butter for up to 8 hours, making it a perfect option for those wanting dinner cooking while they’re at work or keeping busy!
3 Seasoning Packets
This slow cooker 3 packet pot roast recipe stands out because it uses the convenience of three different seasoning packets to flavor the meat. Each has its own unique way of adding flavor to the chuck roast and coming together perfectly. They also can be found easily in any grocery store, making it a quick and easy way to get tender, flavorful meat on the table to serve with your favorite side dishes.
Ranch Seasoning Packet: This packet is a blend of herbs like dill, parsley, and chives combined with garlic and onion powders. These ingredients infuse the pot roast with a creamy, tangy flavor profile, enhancing the meat's natural taste and adding a unique, herbaceous depth.
Brown Gravy Packet: Composed primarily of a rich mix of flour, beef bouillon, and various seasonings, this packet creates a savory, umami-rich gravy. When cooked with the roast, it adds a deep, meaty flavor and results in a luscious, thick sauce that complements the tender meat.
Italian Dressing Seasoning Packet: This packet typically includes a vibrant mix of Mediterranean herbs like oregano, basil, and rosemary, along with garlic, onion, and red pepper flakes. It lends a zesty, aromatic quality to the pot roast, elevating the dish with a pop of Italian-inspired flavors that marries well with the meat's richness.
Pot roast in the crock pot is great for any event, from family dinners to holiday meals. It goes well with many sides like mashed potatoes, green beans, or salads, and it's easy to prepare anytime you need a hearty dinner option!
3 Packet Pot Roast Ingredients
- White Onion - Adds a subtle sweetness and depth of flavor, enhancing the overall savoriness of the dish.
- Peeled Carrots - Contribute a slight sweetness and texture, complementing the rich flavors of the meat.
- Butter - Used for browning the roast, it adds richness and helps to develop a deep, caramelized flavor on the meat's surface.
- Chuck Roast - The star of the dish, chuck roast becomes exceptionally tender and flavorful when slow-cooked, absorbing the seasonings and creating a hearty base.
- Water - Acts as a cooking liquid, helping keep the roast moist and tender while blending with the seasonings to create a flavorful sauce.
- Seasoning Packets - These provide a convenient and balanced blend of herbs and spices, infusing the roast with a complex, multi-layered flavor profile.
How To Make 3 Packet Pot Roast In The Crock Pot With Vegetables
Prepare vegetables: Cut onions and carrots to size. Arrange them on the bottom of a 6-quart slow cooker.
Sear the chuck roast: Add butter into a large skillet and melt over medium-high heat. Pat the roast dry with paper towels and sear the meat on all sides for three minutes or until browned everywhere. Add more oil if needed. Place the seared roast on top of the carrots and onions.
Assemble the seasonings: Add water to a medium bowl, then pour in each seasoning packet. Whisk until combined, then pour over the seared roast in the slow cooker.
Cover and cook: Add the lid to the top. Cook on LOW for 8 hours or HIGH for 4 hours.
Serve and enjoy: Remove and cut into pieces. Serve over mashed potatoes, rice, or noodles, along with the carrots and onions. Enjoy!
- Before slow cooking, sear the chuck roast in butter on all sides in a hot skillet to lock in flavors and add a rich, caramelized texture.
- Place sliced onions and carrots at the bottom of the Crock Pot, acting as a natural rack for the meat and absorbing flavors.
- Mix the seasoning packets with water thoroughly before pouring over the roast to ensure even flavor distribution.
- Opt for a longer cooking time on a low setting if you have time, as this gentle method makes the roast more tender.
- Keep the lid closed during cooking to maintain consistent temperature and moisture.
- The roast is done when it's easily shredded with a fork, but avoid overcooking as it can become dry.
- After cooking, let the roast rest for about 10-15 minutes before slicing or shredding to allow the juices to redistribute.
- If the sauce is too thin, thicken it with a cornstarch slurry and simmer for a few minutes.
Flavor Variations and Substitutions
- Swap chuck roast with brisket or round roast for a leaner option with a slightly different texture.
- Add red wine to the cooking liquid for a deeper, more complex flavor, enhancing the richness of the roast.
- Incorporate mushrooms for an earthy element, which complements the meat's savory flavor.
- Use sweet potatoes instead of carrots for a sweeter contrast and a boost in nutrients.
- Include a Worcestershire sauce splash to intensify the dish's umami flavor.
- Introduce a smoky element by adding a small amount of liquid smoke to the cooking liquid.
- Mix in diced jalapeños or a pinch of red pepper flakes for a spicy kick.
- Garnish with fresh herbs like rosemary or thyme before serving to add a fresh, aromatic finish.
Storing & Freezing
Storing: Store leftover pot roast in an airtight container in the refrigerator. It will keep well for up to 4-5 days.
Freezing: Place the cooled pot roast in freezer-safe bags or containers. It can be frozen for up to 3 months. Label the containers with the date to keep track of freshness.
Reheating: To reheat, thaw frozen pot roast in the refrigerator if necessary, then warm it in a saucepan over medium heat until heated through. Alternatively, use a microwave, heating in short intervals and stirring occasionally to ensure even warming.
To make this recipe in the oven, preheat it to 325°F (163°C). Place the seared roast and vegetables in a covered Dutch oven, pour in the mixed seasoning liquids, and bake for about 3-4 hours or until the roast is tender.
Russet potatoes make a great addition. Cut them into large chunks and add them to the Crock Pot around the roast. They'll absorb the flavors and become tender, creating a more robust and filling meal.
Searing the meat is not mandatory, but it's highly recommended. Searing caramelizes the surface of the meat, enhancing the dish's overall flavor and adding a depth that slow cooking alone won't achieve.
You can still make a delicious roast without all three packets. For added flavor, supplement with common pantry spices like garlic powder, onion powder, and dried herbs.
More Crock Pot Beef Recipes
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Crock Pot 3 Packet Pot Roast
- 1 large white onion sliced
- 4 large carrots Peeled, halved lengthwise, and cut 2" long
- 2 tbsp butter
- 3-4 lb chuck roast
- 2 cups water
- 1 packet Italian-style dressing mix
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- Add onion and carrots to the bottom of a 6-quart slow cooker.
- Heat butter in a large skillet over medium-high heat. Place the roast in the skillet and sear each side for around 3 minutes or until browned. You may need to add more oil to the skillet if necessary. Place on top of the carrots and onions.
- Add water and all three packet contents to a medium bowl. Whisk until well combined and pour over the chuck roast.
- Cover and cook on low for 8 hours or high for 4 hours.
- Serve while hot, and enjoy!
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.