This Baked 3 Packet Pot Roast is a life-saver for those busy weeknights when you want something hearty and delicious without a lot of fuss. Growing up in the Midwest, pot roast was a staple at family gatherings. This version, with its simple yet flavorful packet seasonings, is a modern twist on the classic that saves time without sacrificing taste. It's perfect for those weekends when you want a meal that feels like a warm hug after a long day.
Pair this pot roast with creamy mashed potatoes and steamed green beans for that classic comfort food combo. If you're looking to add a bit more color to your plate, a mixed greens salad with a light vinaigrette can provide a refreshing contrast. Don't forget some warm crusty bread to soak up all that wonderful gravy!
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Baked 3 Packet Pot Roast
Servings: 6
Ingredients
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
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
Preheat your oven to 325°F (165°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chuck roast with salt and pepper, then sear it in the pot for about 3-4 minutes on each side, until it’s nicely browned.
Remove the roast from the pot and set it aside.
In the same pot, add the carrots, potatoes, and onion, giving them a quick stir to coat with the remaining oil.
Place the roast back on top of the vegetables.
In a small bowl, mix together the ranch, Italian, and brown gravy packets with the water or beef broth until well combined.
Pour the mixture over the roast and vegetables.
Cover the pot with a lid or aluminum foil and bake in the preheated oven for about 3-4 hours, or until the meat is tender and falls apart easily.
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Serve hot, spooning the gravy over the meat and vegetables.
Variations & Tips
Feel free to add other root vegetables like parsnips or turnips for added flavor and nutrition. If you prefer a thicker gravy, you can make a slurry with a tablespoon of cornstarch and a bit of water, then stir it into the gravy about 30 minutes before the end of cooking. For a lower sodium option, use low-sodium packet mixes and broth.