3 Packet Pot Roast Recipe

I first had this roast years ago at a ladies’ Bible study, made by my friend Susan. One bite and I knew it was a recipe my family would love, and I knew I had to share it with you.

Of course, I went home and tested it out on the family first. The original called for a packet of Italian dressing mix, and I always keep that in my pantry, but that night there was none to be found. If you’ve ever gotten halfway into a recipe and realized you’re missing something, you know exactly the spot I was in. So instead of scrapping dinner, I swapped in onion soup mix instead. That happy accident turned out to be a version we loved even more. It’s been my family’s favorite ever since, and now they ask for the “onion soup pot roast,” as they call it, on the regular.

Ingredients

• Chuck roast (or rump roast): Chuck has more marbling and connective tissue, which is exactly what breaks down into that fall-apart texture after a long, slow cook. Rump works too if that’s what you have on hand.
• Onion soup mix: This is the swap that made the recipe; it adds a savory, slightly sweet onion base that the original Italian dressing version doesn’t have.
• Brown gravy mix: Builds the gravy itself and helps it thicken as it cooks.
• Ranch dressing/seasoning mix: Adds a tangy, herby layer that keeps the gravy from tasting one-note.
• Beef broth: Use low-sodium if you’re watching salt, since the three packets already bring plenty on their own.
• Cornstarch and water (optional): Whisk together into a slurry if you want a thicker, glossier gravy at the end.

Slow Cooker 3 Packet Pot Roast Instructions

Step 1 | Sear the Roast (Optional)
Heat a large skillet on high until it’s really hot, then add a couple tablespoons of oil. Pat the roast dry and season with black pepper, then sear on all sides. You’re not cooking it through, just building color and flavor. Don’t rush it, and don’t wipe the pot clean when you’re done, those browned bits are pure flavor.

Step 2 | Layer the Pot
Pour the broth into the slow cooker first, then set the roast right on top and sprinkle all three packets over it. Prefer to mix it all together first? Whisk the packets into the broth and pour it over the roast instead, either way works.

Step 3 | Cook Low and Slow
Cover and cook on low for 7 to 8 hours. This is the walk-away method, resist checking on it, just let it do its thing.

Step 4 | Shred and Thicken
Once it’s fork-tender, pull the roast out, discard any fat, and shred it. For a thicker gravy, whisk cornstarch and cold water into a slurry, stir it into the juices, and let it thicken for about 30 minutes.

Instant Pot 3-Packet Pot Roast Instructions

Step 1 | Sear the Roast (Optional)
Turn the Instant Pot to the high sauté setting, add oil, and sear the roast on all sides once it’s hot. Cut the roast in half if it’s a snug fit.

Step 2 | Deglaze and Season
Cancel the sauté function and pour the broth into the bottom, scraping up those browned bits with a spatula, don’t skip that part, that’s where the flavor’s hiding. Sprinkle the three packets over the roast.

Step 3 | Pressure Cook
Seal the lid and set to manual pressure for 90 minutes. Let it natural release for 15 minutes, then vent to release the rest. This one moves fast compared to the slow cooker, so it’s your best bet on a night you didn’t plan ahead.

Step 4 | Shred and Thicken
Move the roast to a serving plate. Whisk cornstarch and cold water into a slurry, stir it in, and simmer on sauté for about 5 minutes until it thickens. Shred or slice, then return it to the pot to soak up the gravy.

Dutch Oven 3 Packet Pot Roast Instructions

Step 1 | Sear the Roast (Optional)
Preheat your oven to 300°F. Heat the Dutch oven on the stovetop until it’s really hot, add oil, and sear the roast on all sides. Don’t wipe the pot clean once you’re done, that’s flavor you want to keep.

Step 2 | Broth and Packets
Pour the broth around the roast, lifting it slightly so the broth gets underneath too, then sprinkle the packets over the top.

Step 3 | Cover and Bake
Cover and cook in the oven for about 3 hours for a 3-pound roast, roughly an hour per pound. Check it halfway through; if the top looks dry, spoon a little liquid back over it, and if the broth has cooked down too much, add a cup or 2 more so it doesn’t scorch.

Check halfway through and spoon a little of the liquid from the bottom back over the roast and vegetables. If most of the juices have cooked out, add more beef broth so the roast and vegetables don’t dry out and burn. This tends to happen more in the oven than in the slow cooker version, and it often comes down to your Dutch oven’s size and shape. A flat, wide bottom with more room around the roast evaporates liquid faster than a deeper, narrower pot.

Start checking for doneness at the low end of the cooking time range. The roast is ready when a fork slides in with almost no resistance and the meat shreds or slices easily. If it’s still tough at the 3 hour mark, give it another 30 to 60 minutes. It’s better to give it the extra time than to serve it tough.

You can also bake low and slow at 200°F if you want to set it and forget it (this makes your oven a slow cooker).

Step 4 | Thicken Gravy & Serve
After the roast has finished cooking, move the roast and vegetables if you use them, to a platter and allow it to rest while you thicken the juices or make a gravy.

Cornstarch Slurry to Thicken: Use a cornstarch slurry (2 to 3 tablespoons cornstarch with ¼ cup cold water) and pour it in until it thickens.

You can also, whisk in a packet of brown gravy mix right into the cooking liquid. I love this method it give you extra flavor and easy thickening.

Prefer a flour gravy instead? Melt 3 tablespoons of butter in a skillet, whisk in ⅓ cup flour, then slowly whisk in ½ cup of the broth from the roast followed by 2 cups of milk, adding more liquid as needed to get the consistency you want.

Then shred or slice the roast and return the roast to the pot if you to serve it sitting in the gravy, or serve it on the side.

Substitutions and Variations:

• Swap the packets: Try Italian dressing mix in place of the onion soup mix, or swap the brown gravy for au jus. Both give the roast a different personality.
• Change up the onion soup mix: Regular or golden onion soup mix both work well; each brings a slightly different flavor.

3 Packet Roast with Carrots and Potatoes

• Make it with veggies: Add potatoes or carrots for a more traditional pot roast. Mushrooms and green beans work too if you want something a little different. If you want them firmer, add them about halfway through the slow cooker time, or with about 20 minutes left in the Instant Pot. My family prefers I make this roast without veggies and serve it with rice, but it’s delicious all the ways.