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Overhead image of 3-packet pot roast on a serving bowl with carrots and potatoes.
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5 from 5 votes

3-Packet Pot Roast Recipe

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!
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Main Dish
Cuisine: American
Keyword: 3-packet pot roast, easy beef pot roast, instant pot roast, slow cooker pork roast
Servings: 6 servings
Calories: 368kcal

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 ¼ 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

Serving: 1serving | Calories: 368kcal | Carbohydrates: 11g | Protein: 51g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 1162mg | Potassium: 843mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg