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Overhead image of 3-packet pot roast on a serving bowl with carrots and potatoes.
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4.67 from 18 votes

3 Envelope Pot Roast Recipe

This 3 Packet Pot Roast turns a simple chuck roast into a rich, gravy-covered dinner using just three pantry packets. Make it in the slow cooker, Instant Pot, or Dutch oven, whichever one fits your day.
Author: Nikki Lee
Servings: 6 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients 

  • 1-2 tablespoons avocado oil (if searing the roast)
  • 3 pound chuck roast
  • 1 teaspoon black pepper
  • 1 packet beefy onion soup mix dry (or use dry Italian dressing packet
  • 1 packet brown gravy mix dry
  • 1 packet ranch dressing/seasoning mix dry
  • 2 cups beef broth

Cornstarch Slurry (optional to thicken the gravy)

  • 3 tablespoons corn starch
  • ¼ cup cold water

Instructions

Sear the Roast (optional) - for oven & slow cooker versions

  • Browning the Roast (recommended if you have the time): Heat up a large skillet over high heat. Get it really hot. Add about 2 tablespoons of oil to the pan.
  • Use a paper towel to dry the meat really well. Season the roast with 1 teaspoon freshly ground black pepper.
  • Once the pan is really hot, add the roast and sear on all sides. You are not cooking the roast through, just searing to give it some extra flavor and color.

Oven Instructions

  • Preheat the oven to 300℉.
  • After searing; pour the beef broth around the roast, lifting it slightly so the broth goes underneath it too. Sprinkle all 3 packets evenly over the roast.
    (Prefer to mix it all together first? You can whisk the 3 packets into the broth and pour it over the roast instead; both ways work.)
  • Cover with a lid and place in a 300°F oven for 60 to 70 minutes per pound.
    Start checking for doneness at the low end of that range. The roast is ready when a fork slides in with almost no resistance, and slices or shreds 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.
  • Check halfway through. Spoon a little of the liquid from the bottom back over it. If most of the broth has cooked out, add more beef broth so it doesn't scorch.
  • Remove from the oven, discard any fat. Allow the roast to rest while you make the gravy or thicken the juices, if desired.
    To thicken the gravy, if desired: Mix 3 tablespoons cornstarch with ¼ cup cold water. Place the Dutch oven on the stovetop over medium heat, pour in the slurry, and stir until combined. Return the shredded roast and let it thicken for a few minutes.
    Then shred or slice the roast and return the shredded roast and let it thicken for a few minutes.

Slow Cooker 3 Packet Pot Roast Instructions

  • Pour the beef broth into the slow cooker. Place the roast and searing juices on top of the broth. Then, sprinkle all 3 packets evenly over the roast.
    (Prefer to mix it all together first? You can whisk the 3 packets into the broth and pour it over the roast instead; both ways work.)
  • Cover with the lid and cook on low for 7 to 8 hours.
    Check partway through, and if the top looks dry, spoon a little of the liquid from the bottom back over the roast.
  • Remove from the slow cooker and discard any fat. Allow the roast to rest while you make the gravy or thicken the juices, if desired.
  • To thicken the gravy, if desired: Mix 3 tablespoons cornstarch with ¼ cup cold water. Turn the slow cooker to high, pour in the slurry, and stir until combined.
    Shred or slice the roast and return it to the slow cooker with the gravy. Let it thicken, about 20-30 minutes.
  • Serve the roast with some gravy on top. We love it with rice or mashed potatoes.

Instant Pot 3 Packet Pot Roast Instructions

  • If you want to sear the roast first, turn the Instant Pot on to the high sauté setting. Once hot, add 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, remove the roast, discard any fat. Let the roast rest while you are making the gravy.
  • To thicken the gravy, if desired: Mix 3 tablespoons cornstarch with ¼ cup cold water. Turn the Instant Pot to sauté, pour in the slurry, and stir until combined.
    Then slice or shred to your liking and add the roast back in the Instant Pot and simmer for 5-10 minutes to thicken.

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.
  • For extra gravy, you can also mix a brown gravy packet with cold water (or as directed on packet) and add it to the liquid and let thicken before serving the roast.

Gluten- Free 3 Packet Pot Roast:

This recipe is easily gluten-free if you use gluten-free packet options and gf beef broth. I also keep a homemade onion soup mix that I keep on hand for recipes like this.

Nutrition

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

Find it online:

www.soulfullymade.com/3-packet-pot-roast-recipe/