Why You’ll Love This Recipe
I love how effortless this roast is: minimal prep, no measuring, and a flavorful sauce that practically makes itself. The combination of packet mixes creates a rich, savory gravy with just a bit of sweetness, and the meat becomes melt‑in‑your‑mouth tender. It’s a set‑it‑and‑forget‑it meal that’s perfect over mashed potatoes, rice, or tucked into sandwiches
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 3–4 lb beef chuck roast
• 1 packet ranch dressing mix
• 1 packet Italian‑style salad dressing mix
• 1 packet brown gravy or au‑jus mix
• 2 cups water
• Salt & pepper (optional)
• Optional: veggies like potatoes, carrots, or onion
Directions
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I pat the roast dry, season it lightly with salt and pepper, and (optionally) sear it in a hot skillet for 1–2 minutes per side to deepen flavor
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I place the roast in the slow cooker and scatter the seasoning packets (ranch, Italian, gravy) over the top.
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I stir the packets into the water until dissolved, pour it over the roast, and add any desired vegetables like carrots and potatoes
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I cook on Low for 6–8 hours (or High for 4 hours), without lifting the lid to lock in steam and ensure super tender meat .
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When done, I shred or slice the roast and optionally thicken the sauce with a cornstarch slurry—then spoon the gravy over the meat and veggies
Servings and timing
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Servings: about 6 hearty portions
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Prep time: ~10–15 minutes (including optional sear and chopping veggies)
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Cook time: 6–8 hours on Low (or 4 hours on High)
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Total time: 6–8 hours
Variations
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Add veggies: I often toss in potatoes, carrots, onions, or celery in the final hour for a full meal
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Swap packets: You can skip one packet—like ranch—or substitute homemade seasoning blends for lower sodium
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Deglaze with wine: After searing, I sometimes add a splash of red wine or beef broth for extra depth
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Thickened gravy: Toward the end, I whisk in 2–3 Tbsp cornstarch mixed with cold water and cook on High to thicken the sauce .
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Instant Pot version: You can do this in a pressure cooker—sear, then pressure cook 60–75 minutes and “natural release” for tender results.
storage/reheating
I store leftovers in an airtight container with the gravy in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, then spoon sauce over the meat. For longer storage, I freeze portions (without veggies) for up to 3 months—thaw overnight and reheat slowly.
FAQs
1. Can I skip searing the roast?
Yes, though searing adds a nice caramelized flavor. It’s fine to just use the slow cooker—your roast will still be tender.
2. What if I only have two seasoning packets?
The roast still works with two—like gravy + Italian dressing. It’s flavorful either way, just a bit lighter without the ranch mix
3. Do I have to add vegetables?
No—but adding potatoes and carrots in the last hour makes it a true one-pot meal and gives a heartier plate .
4. Can I make the gravy thicker?
Absolutely—mix 2–3 Tbsp cornstarch with cold water and stir it in during the last 30 minutes on High setting .
5. Can I do this in an Instant Pot?
Yes. After searing, set to High Pressure for 60 minutes, then natural release. Add cornstarch slurry afterward if you want it thicker.
Conclusion
Packet Roast is one of my absolute favorite go-to dinners—it’s easy, comforting, and gives such satisfying flavor with no stress. I can enjoy the roast over mashed potatoes, scooped into sandwiches, or served with veggies. It’s comfort food that practically makes itself, and I know it’ll become a staple in your kitchen too!
Print
Packet Roast
- Total Time: 6–8 hours
- Yield: Serves 6
- Diet: Gluten Free
Description
This tender, flavorful chuck roast cooks low and slow in a blend of ranch, Italian, and brown gravy seasonings—perfect for easy weeknight dinners.
Ingredients
3–4 lb beef chuck roast
1 packet ranch dressing mix
1 packet Italian dressing mix
1 packet brown gravy or au-jus mix
2 cups water
Salt & pepper (optional)
Optional vegetables: potatoes, carrots, onions, celery
Instructions
Pat roast dry, season with salt and pepper. Optional: Sear in a skillet for 1–2 minutes per side until browned.
Place roast in slow cooker.
Mix seasoning packets with 2 cups water until dissolved; pour over roast.
(Optional) Add chopped veggies like carrots, potatoes, and onions.
Cook on Low for 6–8 hours or High for 4 hours until fork-tender.
Shred or slice roast. Optional: thicken the sauce with cornstarch slurry (2–3 Tbsp cornstarch mixed with cold water) during final 30 minutes on High.
Serve meat with sauce spooned over top.
Notes
Searing adds flavor but is optional for ease.
Add vegetables in the final hour to prevent overcooking.
Try red wine or beef broth to enhance richness after searing.
Store leftovers with sauce in the fridge or freeze for meal prep.
Instant Pot version: 60–75 mins on High Pressure, natural release.
- Prep Time: 10–15 minutes
- Cook Time: 6–8 hours (Low) or 4 hours (High)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
