Life doesn’t get easier than this 3-packet dish! Yummy!
Baked 3 Packet Pot Roast
This simple and flavorful pot roast comes together with minimal prep, thanks to a trio of seasoning packets. The result is a tender, fall-apart roast infused with rich gravy and surrounded by hearty vegetables—perfect for a cozy meal any day of the week.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chuck roast | 1 (3–4 pounds) |
| Ranch dressing mix | 1 packet |
| Italian dressing mix | 1 packet |
| Brown gravy mix | 1 packet |
| Water or beef broth | 1 cup |
| Olive oil | 2 tablespoons |
| Large carrots, peeled and chunked | 4–5 |
| Medium potatoes, peeled and quartered | 5–6 |
| Large onion, quartered | 1 |
| Salt | To taste (for searing) |
| Pepper | To taste (for searing) |
Instructions
1. Preheat Oven and Sear the Roast
Preheat your oven to 325°F (165°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast for 3–4 minutes on each side until deeply browned. Remove and set aside.
2. Add the Vegetables
In the same pot, add the carrots, potatoes, and onion. Stir briefly to coat them with the oil and flavorful drippings left behind.
3. Return Roast and Mix Sauce
Place the seared roast back on top of the vegetables. In a small bowl, whisk together the ranch mix, Italian mix, and brown gravy mix with the water or broth until smooth.
4. Pour Sauce and Bake
Pour the prepared mixture evenly over the roast and vegetables. Cover the pot tightly with a lid or aluminum foil.
5. Slow Bake
Bake for 3–4 hours, or until the roast is fork-tender and easily falls apart. Cooking time may vary depending on the size and cut of meat.
6. Serve
Remove from the oven. Serve hot, with the savory gravy spooned over the roast and vegetables.
