Slow Cooker 3 Packet Pot Roast — Your Midweek Secret Weapon

You ever have one of those days where you wake up already tired, peek in the fridge, and think, What in the world is for dinner tonight? Happens to me more often than I care to admit — especially when life gets busy and my brain’s too full to plan a proper meal.

That’s exactly why I keep this 3 Packet Pot Roast tucked in my back pocket — or more accurately, my old, trusty recipe binder that’s got coffee rings and scribbles in the margins. It’s the kind of no-fuss supper that pretty much cooks itself while you’re off running errands, working, or just doing life.

And let me tell you — the smell when you walk through the door at the end of the day? Mercy. It’s like getting a warm hug from your mom and your grandma at the same time.

Why You’ll Love This Recipe

• It’s about as easy as supper gets — 5 minutes of effort, tops.

• That rich gravy makes you look like you fussed all day (but you didn’t).

• Even picky eaters clean their plates — not a scrap left.

• Feeds a crowd — or gives you leftovers that reheat like a dream.

• It’s hearty, comforting, and downright homey.

Ingredients (Nothing Fancy!)

• 3 to 4 lb chuck roast — I usually grab whatever’s on sale.

• 1 packet ranch seasoning — I stick with Hidden Valley ‘cause my grandma did.

• 1 packet Italian dressing mix — Good Seasons is the classic.

• 1 packet brown gravy mix — any old packet works fine.

• 1 cup water — or beef broth if you want extra oomph.

• Optional: Chopped carrots, potatoes, onions — whatever you’ve got rattling around in that veggie drawer.

Little side note: I swear by chuck roast because all that marbling turns into melt-in-your-mouth magic after a day in the slow cooker.

Directions — So Easy, You’ll Memorize It

1. Toss the roast in.
   Plop that beautiful hunk of beef right in your slow cooker. No browning, no searing — don’t overthink it.

2. Sprinkle, sprinkle.
   Tear open those packets — ranch, Italian, gravy — and sprinkle ‘em right on top. It feels a little wrong not to mix them up first, but trust me, it works.

3. Add the water.
   Pour a cup of water around the sides of the roast (not on top — keep those seasonings where they belong).

4. Veggies, if you want ‘em.
   If you’re adding potatoes, carrots, or onions, tuck ‘em in around the edges. They’ll soak up all that tasty juice.

5. Cover and walk away.
   Pop the lid on and cook on low for about 8 hours, or high for 4 to 5, until that roast is fork-tender and practically falling apart when you poke it.

6. Shred and stir.
   Grab two forks and shred that roast right in the slow cooker — swirl it back into all that gravy so every bite is saucy and perfect.

Serving Suggestions — The Fun Part

My favorite way? Big old scoop of creamy mashed potatoes, roast piled high, ladle that gravy over everything.

Don’t have mashed potatoes? Egg noodles are your friend. Or some good, crusty bread to sop up all that slow-cooked goodness. A simple green salad or some roasted green beans on the side makes you feel like you’ve balanced things out (even if you didn’t).

How to Store It — If There’s Any Left

• Fridge: Store leftovers in a covered container for up to 4 days.

• Reheat: A quick spin in the microwave works fine, or warm it gently in a pot on the stove. Add a splash of broth if it’s looking a little thick.

• Freeze: You can freeze it — I sometimes tuck leftovers in a freezer bag for a rainy day. Just thaw overnight and reheat slowly.

A Few Ways to Switch Things Up

• Swap the chuck roast for a leaner cut if you’re trying to lighten things up — bottom round works, though it’s not quite as juicy.

• Feeling feisty? Toss in some pepperoncini peppers for a little zip.

• Want extra gravy? Use beef broth instead of water.

• Add celery or mushrooms for a little more veg — they soak up the flavor beautifully.

Before You Go…

If you try this pot roast, promise me you’ll come back and tell me how it turned out. Did you toss in extra veggies? Splash in a bit of wine? Or did you keep it classic, just the way Grandma made it?

Leave me a comment or send a note — hearing your kitchen stories is my favorite part of this whole blogging thing.

Alright, go grab that slow cooker, friend. Supper’s about to cook itself — you deserve it.