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Ever come home after one of those days — you know the ones — when the last thing you wanna do is fuss over dinner for hours? Same here. And honestly, that’s exactly why this Baked 3 Packet Pot Roast exists.
Growing up in the Midwest, pot roast pretty much was Sunday dinner. Grandma’s kitchen smelled like slow-braised beef, onions, and whatever magic she put in that old Dutch oven. Thing is, these days, not all of us have the time (or patience) for the whole nine yards. So this version? It’s the shortcut that still tastes like Grandma’s table.
Old-School Flavor, Modern Weeknight Ease
Here’s the thing — you don’t need a spice rack that looks like a grocery store aisle to make this roast sing. The secret’s in the packets: ranch dressing, Italian dressing, and good old brown gravy mix. Toss ’em together, pour ’em over a nicely seared chuck roast, pop the whole thing in the oven, and go live your life for a few hours.
Seriously, go help the kids with homework, scroll your phone, or — if you’re lucky — take a nap. When you check back in, you’ll find fork-tender beef swimming in the kind of savory gravy that makes you wanna lick the spoon. (Don’t worry, we won’t tell.)
So, How’s It Done?
Alright, let’s break it down. Here’s what you’ll need:
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1 (3-4 pound) chuck roast
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1 packet ranch dressing mix
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1 packet Italian dressing mix
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1 packet brown gravy mix
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1 cup water or beef broth
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2 tablespoons olive oil
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4-5 big carrots, peeled and chunked
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5-6 medium potatoes, peeled and quartered
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1 big onion, quartered
Steps:
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Fire up your oven — 325°F is perfect.
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Heat up that olive oil in a big oven-safe pot or Dutch oven.
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Salt and pepper your roast like you mean it, then sear it on both sides till it’s got that lovely brown crust.
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Pull the roast out, toss your veggies in the pot — swirl ’em around so they soak up that leftover flavor.
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Rest the roast right on top of the veggies.
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Mix the ranch, Italian, and brown gravy packets with the broth or water. Pour that goodness right over everything.
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Cover it up — lid or foil, doesn’t matter — and bake for about 3-4 hours. You’ll know it’s done when your fork goes through the beef like butter.
Don’t Forget the Sides (And That Gravy!)
Pot roast’s best friends? Creamy mashed potatoes and crisp green beans — can’t beat the classics. But if you’re feeling fancy, a simple salad with a zingy vinaigrette cuts through all that richness in the best way.
Oh, and promise me you’ll have some warm crusty bread on the table. There’s something so satisfying about dragging that last piece through the leftover gravy — trust me, you’ll wish you made extra.
Little Twists to Make It Yours
Here’s a fun thing about this pot roast — it’s basically a blank canvas for cozy creativity. Sometimes I’ll toss in parsnips or turnips, especially in the fall when root veggies are everywhere.
My cousin once threw in a handful of mushrooms halfway through and swears it changed his life. Maybe he’s being dramatic — but they do soak up that gravy beautifully.
Want the gravy a bit thicker? About half an hour before it’s done, whisk a tablespoon of cornstarch with a splash of water, stir it in, and let it bubble away to silky perfection.
Watching your salt? Snag low-sodium packets and broth. Easy fix, same big flavor.
A Little Comfort Goes a Long Way
There’s something comforting about a recipe that practically cooks itself — especially when it fills your kitchen with the same warmth you remember from Grandma’s house.
So next time you’re staring down a busy weeknight (or a lazy weekend), throw this Baked 3 Packet Pot Roast in the oven. Let it do its thing while you do yours.
Then gather up whoever’s home, spoon that rich gravy over a mountain of potatoes, and dig in. Because some nights, the best thing you can do is sit down, pass the bread, and eat like you’ve got nowhere else to be.
Baked 3 Packet Pot Roast
Ingredients
- 3 lb beef chuck roast
- 1 packet ranch dressing mix dry
- 1 packet brown gravy mix dry
- 1 packet Italian dressing mix dry
- 1 cup water
- 4 carrots peeled and cut into chunks
- 4 russet potatoes peeled and quartered
- 1 onion cut into wedges
Instructions
- Preheat oven to 275°F (135°C).
- Place chuck roast in a large Dutch oven or deep baking dish with a lid.
- Arrange carrots, potatoes, and onion around the roast.
- In a small bowl, mix the ranch, gravy, and Italian dressing packets with 1 cup of water until combined.
- Pour seasoning mixture evenly over the roast and vegetables.
- Cover tightly with a lid or foil and bake for 4 hours, or until the roast is fork-tender.
- Remove from oven, rest for 10 minutes, then shred or slice to serve with vegetables and pan juices.
