Name: Baked 3 Packet Pot Roast
Prep time: 15 min
Cook time: PT-488083H51M39S
Total time: PT-488083H51M39S
Cuisine: American
Ingredients: 1 (3–4 lb) chuck roast; 1 packet ranch dressing mix; 1 packet Italian dressing mix; 1 packet brown gravy mix; 1 cup water or beef broth; 2 tbsp olive oil; 4–5 large carrots, peeled and cut into chunks; 5–6 medium potatoes, peeled and quartered; 1 large onion, quartered; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this pot roast gives me all the nostalgic flavors of a home-cooked meal without the complicated prep or long list of ingredients. The three seasoning packets—ranch, Italian, and brown gravy—do all the heavy lifting, creating a savory, rich gravy that coats the meat and vegetables beautifully. It’s a great recipe for beginners, meal preppers, or anyone who just wants dinner to take care of itself in the oven. Plus, cleanup is minimal, which is always a win.

Ingredients

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

1 (3–4 pound) chuck roast
1 packet ranch dressing mix
1 packet Italian dressing mix
1 packet brown gravy mix
1 cup water or beef broth
2 tablespoons olive oil
4–5 large carrots, peeled and cut into chunks
5–6 medium potatoes, peeled and quartered
1 large onion, quartered

Directions

Prep and sear: I start by preheating the oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, I heat the olive oil over medium-high heat. I season the roast lightly with salt and pepper, then sear it for 3–4 minutes per side until it’s nicely browned. I remove the roast and set it aside.

Layer the vegetables: In the same pot, I add the chopped carrots, potatoes, and onion. I stir them around to coat them in the remaining oil and juices.

Add the roast back: I place the browned roast on top of the vegetables.

Mix the packets: In a small bowl, I whisk together the ranch dressing mix, Italian dressing mix, and brown gravy mix with 1 cup of water or beef broth. Then I pour that flavorful mixture over the roast and vegetables.

Bake low and slow: I cover the pot tightly with a lid or foil and bake for 3–4 hours, until the roast is fork-tender and the vegetables are soft. The meat should practically fall apart when it’s done.

Serve: I serve everything hot, spooning that rich, flavorful gravy over the meat and veggies. It’s delicious with mashed potatoes, crusty bread, or just as it is.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 15 minutes to 4 hours 15 minutes

Variations

Add more veggies: I sometimes toss in parsnips, turnips, or sweet potatoes for variety.
Thicker gravy: Near the end of baking, I mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the gravy if I want it thicker.
Slow cooker method: I’ve made this in the slow cooker too—6–8 hours on low works great, and I skip the searing for convenience.
Spicy version: A dash of crushed red pepper flakes or a splash of hot sauce adds a little kick.
Low-sodium tip: I choose low-sodium seasoning packets and broth when I want to lighten the salt content.

Storage/Reheating

Leftovers store beautifully in the fridge for up to 4 days in an airtight container. To reheat, I place a portion in the microwave or warm it in a covered skillet on low heat with a splash of broth. The flavors deepen overnight, so it often tastes even better the next day. I’ve also frozen leftovers in individual portions—they reheat well for quick weeknight dinners.

FAQs

Can I use a different cut of beef?

Yes, I’ve used bottom round or brisket in place of chuck roast. Chuck is still my favorite for tenderness and flavor, but other cuts work well too.

Do I have to sear the roast first?

Searing isn’t required, but I like doing it because it adds extra flavor and gives the meat a nice browned crust.

Can I cook this in a slow cooker?

Absolutely. I skip the searing and place everything in the slow cooker, then cook on low for 6–8 hours until tender.

What sides go best with this dish?

I usually serve it with mashed potatoes or over egg noodles. A green salad or steamed green beans adds a fresh contrast to the rich, savory roast.

Can I make this ahead of time?

Yes, I sometimes make it a day ahead—the flavors intensify overnight. I just reheat it gently in the oven or stovetop before serving.

Conclusion

This Baked 3 Packet Pot Roast is one of my favorite easy comfort meals. With just a few ingredients and minimal prep, it gives me that slow-cooked, rich flavor that feels like home. Whether I’m making it for a cozy Sunday dinner or a weeknight family meal, this recipe never disappoints. It’s a classic made simpler—and every bit as delicious.