Slow Cooker Three Packet Pot Roast with Vegetables
A four-pound chuck roast cooked with brown gravy, ranch, and Italian seasoning packets plus measured carrots, potatoes, onion, and water.
Ingredients
Roast and seasoning
- 1 boneless chuck roast Approximately 4 pounds, fully thawed
- 1½ cups water
- 1 packet brown gravy mix Approximately 0.87–1 ounce
- 1 packet dry ranch seasoning 1 ounce, not liquid dressing
- 1 packet dry Italian dressing mix Approximately 0.6–0.7 ounce
Vegetables
- 1 pound potatoes About 1-inch pieces
- 1 pound carrots Similar or smaller chunks
- 1 medium onion Large dice
Instructions
- Place prepared potato, carrot, and onion pieces low in a suitably sized slow cooker. Add a thawed 4-pound chuck roast.
- Whisk 1½ cups water with the brown gravy, dry ranch, and Italian seasoning packets. Pour the mixture over all ingredients and put the lid on.
- Start immediately and cook LOW 8–9 hours or HIGH 5–6 hours, checking for fork-tender meat and completely tender vegetables. Continue covered if either remains firm.
- Check the beef has reached at least 145°F and rest 10 minutes. Shred or slice against the grain, skim excess surface fat if desired, and serve about eight portions with cooking liquid.
Notes
A 4-pound thawed chuck roast, dry packets, and measured vegetables are specified. Cooker filling must follow its manual. Nine-hour LOW allowance plus prep/rest gives 9 h 30 total. Tenderness decides the final time; no fixed schedule fits every cut.