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This 3-Packet Pot Roast with gravy is tender, flavorful, and super easy to make. It’s a set-it-and-forget-it meal that the whole family will love!

The slow cooker or Instant Pot can take a rather tough cut of meat and turn it into something mouthwatering and delicious! While this simple roast is cooking low and slow, it creates its own scrumptious savory gravy. And after all, gravy makes everything better!

Up close image of 3-packet pot roast shredded in a serving platter with carrots and potatoes.

I have made some variations of this roast for while now. Like my go-to Ultimate Pot Roast or my Mississippi Pot Roast. I always seem to change it up a little because all these roasts are delicious.

My friend Susan made this recently for our ladies group, and I knew I had to share it here on the blog with you.

It really is the perfect idea for an easy and delicious meal any day of the week. It’s a perfect Sunday Super, or let it cook all day for a busy weeknight meal. It just simmers low and slow in that crockpot and makes a meal your family will love!

If you want to bring together a meal pretty quickly this will totally work in the Instant Pot, as well. Either way, you cannot beat serving up a home-cooked meal.

Shredded 3-packet pot roast with gravy over rice on a black plate.

Ingredients

  • Rump or Chuck Roast – Both roasts have nice fat marbling and lots of flavors and the right texture.
  • Beefy Onion Soup Mix – This gives a subtle onion flavor and ramps up the beefy taste.
  • Brown Gravy Mix – More gravy flavors and a nice thickening agent as well.
  • Ranch Dressing or Dip Mix – The perfect blend of spices for even more flavor.
  • Beef Broth – You need a little liquid and this gives more flavor as well. If you want to lower the sodium content you can use low sodium broth or even just water.
  • Corn Starch and Water (optional)- If you want to further thicken your gravy.
Image of ingredients needed for 3-Packet Pot Roast (Roast, Onion Mix, Brown Gravy Mix, Ranch Mix and Beef Broth).

How to make an easy 3-Packet Pot Roast

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Cooking a roast in your crockpot (or Instant Pot) is probably one of the easiest dinners there is. And it’s pure comfort food!

Slow Cooker 3-Packet Pot Roast Instructions

This really is a dump-and-go recipe. I like to mix the seasoning with the broth and pour it over the roast for the slow cooker version of this recipe.

I usually do not sear this one first. However, if you want to sear it on the stovetop or if your slow cooker has that function, it will always add even more flavor. Just drizzle a little olive oil or vegetable oil in a skillet and sear on each side before moving to the slow cooker.

  • Mix together beef broth and 3 packets. Pour it over your roast.
  • Set the slow cooker and put on the lid. Cook low and slow for best results. You can cook on high, however you will get the most tender roast by cooking it on low.
  • If you want to add veggies you can do halfway through cooking or you can go ahead and put them in now if you are headed off to work for the day. (They will be nice and soft).
  • For a thicker gravy – If desired thicken with cornstarch slurry.

Instant Pot 3-Packet Pot Roast Instructions

When I make this in the Instant Pot, I usually will sear it. It does intensify the flavor of the roast and the IP has the functionality to do this.

  • Turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half, if larger, so it will fit nicely into Instant Pot) – Optional
  • Press “Cancel” and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
  • Next, sprinkle the three packets on top of the roast.
  • Place on the lid and lock. Then make sure valve is sealed. Set for “Manual Pressure” and cook.
  • Let “Natural Release” and then vent to remove remaining pressure.
  • Remove lid and remove roast to serving plate or cutting board to shred or slice.
  • Add cornstarch slurry and let thicken, if desired.
  • Return roast to instant pot and serve.
3-packet pot roast in the slow cooker with potatoes and carrots.
  • Make sure to get a big enough roast to feed your crowd.
  • I find the seasoning to be just the perfect blend of saltiness in this dish, but if you are watching sodium or want to cut back just add in half the packets and use a low sodium broth. Just store the packets in a ziplock bag for next time.
  • If you prefer adding veggies and want them more firm, add then about halfway through cooking time for slow cooker and about 20 minutes left on the IP.
  • Gravy Tips: If you don’t have cornstarch but still want a delicious gravy, you can make a gravy on the stovetop with a roux. Melt about 2 Tablespoons of butter over a medium heat saucepan or skillet. Add about ¼ cup flour (or desired amount depending on how much gravy you want) whisk for a couple of minutes, then pour in about 2 cups of strained juices from the roast and simmer until thick.

Tips

Substitutions and Variations:

  • Use a different combination of envelopes for flavorings – use Italian dressing seasoning in place of the onion seasoning or try au jus. Both are amazing.
  • Change up the onion soup mix – Try regular onion soup mix or golden for a slight change in flavor.
  • Make the roast without any veggies or potatoes to keep the flavor profile unique.
  • Change up veggies – Add in mushrooms and green beans for something a little different! Potatoes and carrots are a classic but don’t fear experimenting with your favorite veggies to see which you like best or just to keep it interesting.

Frequently Asked Questions:

What is the best type of roast to use for this recipe?

A rump or chuck roast works well for this recipe. Remember, when cooking these cuts of meat, the cooking process really tenderizes the beef. Any of your favorite beef roasts will work.

What size roast do I need?

I usually use a 3 to 4 pound roast. Just be sure to get one large enough to feed your crowd. Usually, plan on 1/2 pound per person as a rule of thumb. You can go a little higher if your crowd has big appetites. Remember the beef breaks down as it cooks. And it is really good leftover as well!

How to thicken with a cornstarch slurry?

In a measuring cup mix 3 Tablespoons of cornstarch with ¼ cup of cold water. Whisk together until smooth and all the lumps of cornstarch are gone. Pour into the remaining juices in the slow cooker or instant pot and stir until combined. Let the gravy thicken a few minutes and enjoy.

Can I make this ahead?

If you want to prep this recipe the day before, you certainly can. It will save you from rushing to get it done in the morning!
Season and sear the meat (if desired) and chop all the vegetables (if adding veggies). Layer everything in the crockpot as directed, cover, and refrigerate. In the morning, take the crock out of the refrigerator while you are getting ready, so you aren’t putting the crock from really cold to hot – it could break depending on the crock. Then just place the pot right into the unit and set it to cook all day.
If using the instant pot you can just place it in IP base and start the manual cook process and proceed as directed.

A fork full of 3-packet pot roast over a rice topped with gravy.

Storage and Reheating

Storage:

Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 4 to 5 days.

Freeze:

Freeze leftovers by placing them in a freezer-safe container or zip bag. You can also wrap with freezer-safe plastic wrap and then wrap with foil. Store in the freezer for up to 2 months.

When ready to serve, remove and let thaw in the refrigerator overnight.

Reheat:

To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute and stir. Then add 30-second intervals until heated to your liking.

You can also reheat this in the slow cooker if you have a large amount you want to reheat.

What to serve with Three Packet Pot Roast?

This roast is perfect served over or with rice, mashed potatoes, or even buttered noodles. It also goes well with steamed or southern-style green beans or even baby lima beans. And you can never go wrong with mac and cheese or a great green salad!

More Slow Cooker Meals to Enjoy:

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Overhead image of 3-packet pot roast on a serving bowl with carrots and potatoes.
Recipe
4.65 from 17 votes

(click stars to rate)

3-Packet Pot Roast Recipe

Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6 servings
Author: Nikki Lee
This 3-Packet Pot Roast with gravy is tender, flavorful, and super easy to make. It's a set it and forget it meal the whole family will love.
The slow cooker or instant pot can take a rather tough cut of meat and turn it into something mouthwatering and delicious! While this simple roast is cooking low and slow, it creates its own scrumptious savory gravy. And after all, gravy makes everything better!
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Ingredients 

  • 3 pound rump or chuck roast, (or your favorite boneless beef roast)
  • 1 packet beefy onion soup mix, dry
  • 1 packet brown gravy mix, dry
  • 1 packet ranch dressing/seasoning mix, dry
  • 1 cup beef broth

Cornstarch Slurry (optional to thicken the gravy)

  • 3 tablespoons corn starch
  • ¼ cup cold water

Instructions

Slow Cooker 3 Packet Pot Roast Instructions

  • Place roast in the slow cooker (I use a 6 quart).
  • In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
  • Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
  • Remove from slow cooker and discard any fat and shred.
  • To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).

Instant Pot 3 Packet Pot Roast Instructions

  • If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) – Optional
  • Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too).
    I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
  • Sprinkle all 3 packets over the roast.
  • Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
  • Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
  • Remove the lid and remove the roast to a serving plate.
  • To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
  • Shred or slice roast and return to Instant Pot once the sauce has thickened.

Notes

 
  • Make sure to get a big enough roast to feed your crowd.
  • I find the seasoning to be just the perfect blend of saltiness in this dish, but if you are watching sodium or want to cut back just add in half the packets and use a low sodium broth. Just store the packets in a ziplock bag for next time.
  • If you prefer adding veggies and want them more firm, add then about halfway through cooking time for slow cooker and about 20 minutes left on the IP.
  • Gravy Tips: If you don’t have cornstarch but still want a delicious gravy, you can make a gravy on the stovetop with a roux. Melt about 2 Tablespoons of butter over a medium heat saucepan or skillet. Add about ¼ cup flour (or desired amount depending on how much gravy you want) whisk for a couple of minutes, then pour in about 2 cups of strained juices from the roast and simmer until thick.

Nutrition Information

Serving: 1serving Calories: 368kcal (18%) Carbohydrates: 11g (4%) Protein: 51g (102%) Fat: 11g (17%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 141mg (47%) Sodium: 1162mg (51%) Potassium: 843mg (24%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 1IU Vitamin C: 1mg (1%) Calcium: 55mg (6%) Iron: 5mg (28%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Adapted from Allrecipes.

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6 Comments

  1. 5 stars
    So simple and so flavorful!! My family loves this roast and I love how easy it is to put a delicious dinner on the table, too!

  2. 5 stars
    I made this for dinner this week and my husband and I loved it! I was actually looking forward to the leftovers! I used the Instant Pot method and seared the roast beforehand in the instant pot itself, which I highly recommend. It is so easy and the meat was tender and flavorful.