Baked 3 Packet Pot Roast

Why You’ll Love This Recipe

I love how this pot roast practically cooks itself while filling my kitchen with the cozy aroma of beef, vegetables, and rich gravy. The seared chuck roast turns fork-tender, the veggies soak up all that savory goodness, and the packets give it that nostalgic “Grandma’s house” flavor without fuss. It’s a one-pot meal that tastes like it took all day, even though the oven does most of the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 chunked

• 5–6 medium potatoes, peeled and quartered

• 1 large onion, quartered

Directions

1. I preheat my oven to 325°F.

2. In a large oven-safe pot or Dutch oven, I heat olive oil.

3. I season the chuck roast generously with salt and pepper, then sear on both sides until browned.

4. I remove the roast, add the carrots, potatoes, and onion to the pot, and toss them in the leftover drippings.

5. I place the roast back on top of the vegetables.

6. In a bowl, I whisk together the ranch, Italian, and brown gravy packets with water or broth. I pour this mixture over the roast and veggies.

7. I cover the pot with a lid or foil and bake for 3–4 hours, until the beef is fork-tender.

8. I serve the roast sliced, with the vegetables and plenty of that rich gravy ladled over the top.

Servings and timing

This recipe makes 6 servings.

• Prep time: 20 minutes

• Cook time: 3–4 hours

• Total time: about 4 hours 25 minutes

Variations

• Root veggie mix: I add parsnips or turnips for extra depth.

• Mushroom boost: Stir mushrooms in halfway through cooking to soak up the gravy.

• Thicker gravy: Whisk 1 tablespoon cornstarch with water and stir into the pot 30 minutes before cooking is done.

• Low-sodium option: Use reduced-salt seasoning packets and broth.

• Slow cooker method: Follow the same steps, but cook on low for 8 hours.

Storage/Reheating

Leftovers keep in the fridge in an airtight container for up to 4 days. To reheat, I warm them in a covered dish in the oven at 325°F or on the stovetop until hot. The roast also freezes well for up to 3 months—I thaw overnight in the fridge and reheat gently.

FAQs

Can I make this ahead of time?

Yes, I sometimes prep everything in the Dutch oven the night before, refrigerate it, and bake the next day.

What’s the best cut of beef for pot roast?

Chuck roast works best because it becomes incredibly tender after long, slow cooking.

Do I have to sear the meat first?

I recommend it—searing adds a rich, caramelized flavor that makes the dish taste like it simmered all day.

Can I use frozen vegetables?

Yes, but I prefer fresh for better texture. Frozen carrots or onions can be added without thawing.

What sides go best with pot roast?

Mashed potatoes and green beans are classics, but I also like it with crusty bread to soak up the gravy.

Conclusion

Baked 3 Packet Pot Roast is proof that comfort food doesn’t have to be complicated. With just a handful of ingredients and a few hours in the oven, I get a hearty, homey meal that tastes like it came straight from Grandma’s kitchen. It’s the perfect solution for busy nights when I still want something cozy and satisfying.

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