Description
This baked 3 packet pot roast is the ultimate set-it-and-forget-it comfort meal. Made with just a few pantry staples, it’s tender, juicy, and full of flavor—perfect for busy weeknights or cozy Sundays.
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
Instructions
Preheat Oven: Preheat to 325°F (165°C).
Sear the Roast: In a large Dutch oven, heat olive oil over medium-high heat. Season roast with salt and pepper, then sear on all sides until browned (3–4 minutes per side). Remove and set aside.
Add Veggies: In the same pot, add carrots, potatoes, and onion. Stir briefly to coat in oil.
Return Roast: Place the seared roast back on top of the vegetables.
Mix Seasonings: In a bowl, whisk together ranch, Italian, and gravy mixes with water or broth. Pour over roast and vegetables.
Bake: Cover pot with lid or foil and bake for 3–4 hours, or until the roast is tender and falls apart easily.
Serve: Spoon the flavorful gravy over the roast and vegetables and serve hot.
Notes
Add more veggies like parsnips or turnips for variety.
For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 30 minutes.
Use low-sodium mixes and broth to reduce sodium content.
Great with mashed potatoes, green beans, and crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours
- Category: Dinner, Main Course
- Method: Oven-Baked
- Cuisine: American, Midwest Comfort Food
