Three Packet Slow Cooker Roast
Three Packet Slow Cooker Roast is an easy and comforting family dinner.A beef chuck roast slowly cooks until tender and easy to pull apart.Ranch, Italian, and brown gravy seasoning packets create rich savory flavor.Onions and beef broth add moisture and depth to the cooking liquid.Carrots and potatoes can be added to make it a complete one-pot meal.Serve the tender roast with plenty of its flavorful homemade-style gravy.
Ingredients
- 3–4 pounds beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet Italian dressing seasoning mix
- 1 packet brown gravy mix
- 1½ cups low-sodium beef broth
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1½ pounds baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
Optional Garnish
- Fresh parsley, chopped
- Fresh thyme
- Additional black pepper
Instructions
Prepare the Beef
- Remove the chuck roast from its packaging and pat it dry with paper towels.Trim away only large areas of excess surface fat while leaving some marbling for flavor.
Sear the Roast
- Heat the olive oil in a large skillet over medium-high heat.Sear the chuck roast for approximately 2–3 minutes per side, including the edges, until nicely browned.This step is optional but gives the finished roast a deeper, richer flavor.
Add the Vegetables
- Arrange the sliced onion, garlic, potatoes, and carrots around the roast.If your slow cooker is smaller, place the vegetables underneath and around the meat as space allows.
Prepare the Three-Packet Mixture
- In a bowl, combine the ranch seasoning mix, Italian seasoning mix, and brown gravy mix.Gradually whisk in the beef broth until the mixture is as smooth as possible.Add the Worcestershire sauce and black pepper
Add the Seasoning Mixture
- Pour the seasoned broth over the roast and vegetables.Try to distribute the liquid evenly around the meat.
Slow Cook
- Cover the slow cooker with the lid.Cook on LOW for approximately 8–9 hours, or until the roast is exceptionally tender and can be easily pulled apart with a fork.Cooking time can vary according to the size of the roast and the slow cooker.
Check the Vegetables
- Check the potatoes and carrots toward the end of cooking.They should be fork-tender but not completely falling apart.
Rest the Roast
- Carefully transfer the cooked roast to a cutting board or serving platter.Allow it to rest for approximately 10–15 minutes before slicing or shredding.
Prepare the Gravy
- Stir the cooking liquid thoroughly.If you prefer a thicker gravy, transfer some of the cooking liquid to a saucepan and simmer gently until it reaches your desired consistency.Alternatively, whisk a small amount of cornstarch with cold water and gradually stir it into the hot cooking liquid.
Slice or Shred the Beef
- Slice the roast against the grain for larger portions, or shred it with two forks for a more rustic presentation.Discard any large pieces of fat or connective tissue.
Serve
- Arrange the roast with the potatoes and carrots on a large serving platter.Spoon the rich gravy over the beef and vegetables.Garnish with fresh parsley or thyme if desired.Serve hot.
Notes
- Chuck roast is ideal: Its marbling and connective tissue make it particularly well suited to slow cooking.
- Seasoning packets vary: Different brands can contain different amounts of sodium, so taste the finished gravy before adding extra salt.
- No extra salt may be necessary: The three seasoning packets and broth can provide plenty of seasoning.
- Searing is optional: It adds browned flavor but is not essential to the recipe.
- Use low-sodium broth: This gives you better control over the overall salt level.
- Vegetables are flexible: Potatoes and carrots can be adjusted according to your preference.
- Do not overfill the slow cooker: Leave enough room for heat to circulate properly.
- Keep leftovers with gravy: Storing the beef with some cooking liquid helps prevent it from drying out during reheating.