Baked 3 Packet Pot Roast

Why You’ll Love This Recipe

I love how incredibly easy this recipe is. Just three seasoning packets, a roast, a bit of water, and a few hours in the oven—that’s all it takes. The result is a pot roast that’s juicy, savory, and fall-apart tender, with a rich, seasoned gravy that coats every bite. It’s a hands-off meal that tastes like I spent all day in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast (or similar beef roast)

• Dry ranch seasoning mix

• Dry Italian dressing mix

• Brown gravy mix

• Water

• Optional: carrots, potatoes, onions (if I want to bake veggies along with the roast)

Directions

1. I preheat the oven to 300°F (150°C).

2. I place the chuck roast in a large baking dish or Dutch oven.

3. I whisk together the ranch mix, Italian dressing mix, brown gravy mix, and water in a bowl until smooth.

4. I pour the mixture evenly over the roast.

5. If I’m adding veggies, I tuck them around the roast in the baking dish.

6. I cover tightly with foil or a lid and bake for 3½ to 4 hours, until the roast is tender and easy to shred with a fork.

7. I let it rest for a few minutes before serving, spooning some of the rich gravy over the top.

Servings and timing

This recipe serves about 6 people. It takes just 10 minutes to prep and around 3½ to 4 hours to bake, so I usually plan this one for when I have a little time to let the oven do the work.

Variations

Sometimes I switch up the flavor by using a French onion soup mix instead of Italian dressing mix. I’ve also added a splash of beef broth or red wine to deepen the flavor. If I want a creamier gravy, I stir in a bit of sour cream or cream cheese at the end. And when I’m feeling extra rustic, I pile in chunks of carrots and potatoes so the whole meal bakes in one pan.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it slowly in a pot on the stove with a splash of water or broth to loosen the gravy. This pot roast also freezes well—I freeze it with the juices in a freezer-safe container for up to 2 months.

FAQs

Can I make this with a different cut of beef?

Yes, I can use brisket, bottom round, or even pork roast, though the texture may vary slightly. Chuck roast works best for that tender, shreddable result.

Do I need to sear the roast first?

No, I skip searing for this recipe. The slow baking time makes the roast tender and flavorful without the extra step.

Can I make this in a slow cooker instead?

Yes, I just follow the same steps and cook on low for 8 hours or high for 4–5 hours.

What sides go well with this pot roast?

I usually serve it with mashed potatoes, roasted veggies, or buttery noodles. The gravy pairs beautifully with just about anything.

Can I cook it uncovered?

I keep it covered so the roast stays juicy and the sauce doesn’t evaporate. Baking it tightly covered is key to keeping it tender.

Conclusion

Baked 3 Packet Pot Roast is one of those classic comfort foods that I know will always come out just right. It’s easy, flavorful, and perfect for feeding a family or making a batch of leftovers that taste even better the next day. When I want a reliable, hearty meal with minimal prep, this is the recipe I reach for.