This slow-cooked roast is a classic dump-and-go meal that transforms a humble beef chuck into a tender, flavorful dish. Seasoned with simple dry mixes and simmered all day, it’s ideal for a satisfying, comforting dinner.

Why You’ll Love This Recipe

This version of pot roast is incredibly easy — add everything to a slow cooker and let it cook while you go about your day. The trio of seasoning packets (ranch, Italian dressing, and brown gravy) layers depth of flavor with minimal effort. The long slow-cook method breaks down the beef until it’s melt-in-your-mouth tender. It also makes generous amounts — perfect for families or leftovers — and pairs beautifully with mashed potatoes, rice, or veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 to 4 pounds (≈1.4 to 1.8 kg) beef chuck roast, boneless
• 1 packet (≈1 oz / ~28 g) dry ranch seasoning mix
• 1 packet (≈1 oz / ~28 g) dry Italian dressing seasoning mix
• 1 packet (≈¾ – 1 oz / ~20–28 g) dry brown gravy mix
• 1 cup (240 ml) beef broth (or water, if preferred)
• 1 large onion, sliced or cut into wedges
• 4 cloves garlic, minced (optional — adds a deeper flavor)
• ½ cup (120 ml) water (if using broth you may adjust accordingly)

Directions

1. Place the beef chuck roast in a suitably sized slow cooker (6-quart or larger recommended).
2. Sprinkle the dry ranch seasoning, Italian dressing seasoning, and brown gravy mix evenly over the top of the roast.
3. Add the sliced onion and minced garlic (if using) around and over the meat.
4. Pour the beef broth (and additional water, if using) over everything.
5. Cover the slow cooker with its lid. Cook on LOW heat for 8 to 10 hours (or until the meat is easily pierced with a fork). Alternatively, you may cook on HIGH for 5 to 6 hours, though low-and-slow yields the most tender results.
6. Once done, remove the roast from the slow cooker and shred or slice the meat, discarding excess fat.
7. (Optional) For thicker gravy: mix 3 tablespoons cornstarch with ¼ cup cold water to form a slurry. Pour into the cooking liquid, turn the slow cooker to HIGH, stir, and let thicken for about 20–30 minutes. Return the shredded meat to the gravy before serving.

Servings and timing

Serves about 6 people.
Prep: ~10 minutes
Cook: 8–10 hours (on LOW) or 5–6 hours (on HIGH)
Total: ~8–10 hours (mostly unattended cooking)

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
To reheat: place the desired portion in a covered pan on medium-low heat and warm gently, adding a splash of broth or water if the gravy has thickened too much. For longer storage, you can freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for this pot roast?

Chuck roast (3–4 lb / 1.4–1.8 kg) is ideal due to its marbling and connective tissue, which break down during the long cooking to create tender, flavorful meat.

Can I skip the seasoning packets and use fresh herbs/spices instead?

Yes — if you prefer to avoid pre-made seasoning mixes, you can replicate similar flavors using a combination of garlic powder, onion powder, dried Italian herbs (oregano, basil), beef bouillon or gravy base, salt, and pepper.

Can I add vegetables like carrots or potatoes?

Absolutely. You can add carrots or potatoes — either from the start of cooking (they will be soft) or about 1–2 hours before the end if you prefer them firmer.

What if I don’t have beef broth?

You can substitute with water or a mix of water and vegetable broth. The seasoning packets help provide flavor even with plain water.

Can I sear the roast first for more flavor?

Yes — searing the roast in a hot pan with a little oil before placing it in the slow cooker adds a richer flavor and deeper color. This step is optional.

Can this be made in a pressure cooker/Instant Pot?

Yes. For an Instant Pot: sear the roast (optional), add broth, sprinkle the seasoning packets, seal the lid, cook on high pressure for about 60–90 minutes, then do a natural release. Thicken gravy afterward if desired (using a cornstarch slurry).

How much meat per person should I plan for?

Plan roughly ½ lb (≈225 g) of raw roast per person. The meat yields well after cooking so portions stretch nicely.

Is the gravy very salty because of the seasoning mixes?

It can be — especially if using standard (not low-sodium) seasoning packets. If concerned, use low-sodium broth or reduce the quantity of one seasoning packet (e.g. use only half the Italian dressing mix).

How can I thicken the gravy if it’s too thin?

Use a cornstarch slurry (3 tablespoons cornstarch + ¼ cup cold water), stir it into the cooking liquid, then cook on high for 20–30 minutes until gravy thickens.

Can I prepare this roast the night before?

Yes — you can season the meat, add onion and seasoning packets to the slow cooker, cover, and refrigerate overnight. In the morning, start the slow cooker and cook as directed.

Conclusion

This Slow-Cooked Three-Envelope Pot Roast is a comforting, no-fuss meal that delivers tender, flavorful beef with minimal effort. It’s perfect for busy days or Sunday dinners when you want a hearty dish with little active cooking. With simple ingredients and flexible options (vegetables, broth, seasoning tweaks), this recipe is a dependable go-to when you want flavorful, home-cooked comfort.

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