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!

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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!

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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.

You can also make mashed potatoes with the cooked potatoes, if you’d like.

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

If you’d like to make a gravy with the juices, strain the remaining crock pot liquid into a pot on the stove and heat over medium high heat.

Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water and pour that into the pot with the juices.

Add any seasonings you’d like, such as sage, rosemary, salt, pepper or garlic powder, and bring the mixture to a simmer, whisking constantly until thickened.

You can add additional beef broth to the pot to make more gravy, if it’s not enough.

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

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