Three Packet Pot Roast with Vegetables
A chuck roast slow cooked with gravy, ranch, and Italian dressing mixes plus potatoes, carrots, celery, and onion.
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- 1 ½ cup water
- 1 packet brown gravy mix
- 1 packet ranch dressing mix
- 1 packet Italian dressing mix
- 1 ½ lb baby potatoes halved
- 4 carrots peeled and cut into chunks
- 2 stalks celery cut into chunks
- 1 large onion cut into wedges
Instructions
Cooking
- Place the chuck roast in the slow cooker with the water.
- Sprinkle the gravy mix, ranch mix, and Italian dressing mix evenly over the roast.
- Cover and cook on low for about 4 hours.
- Add the potatoes, carrots, celery, and onion around the roast and spoon some gravy over them.
- Cover and continue cooking on low until the beef pulls apart easily, for a total of 7 to 8 hours, or 4 to 5 hours total on high.
- Rest the roast for a few minutes, then slice or shred it and serve with the vegetables and gravy.
Notes
Sear the roast first for more flavor if you have time. The packets are already salty, so taste the gravy before adding salt. If cooking on high, add the vegetables about halfway through. Reheat leftovers to 165 degrees F.