Description
A simple, flavorful slow‑cooker pot roast seasoned with ranch, Italian, and brown gravy envelope mixes for a tender, savory beef dinner.
Ingredients
- 3 lb beef chuck roast
- 1 cup water
- 1 (1 oz) envelope ranch dressing mix
- 1 (0.7 oz) envelope Italian salad dressing mix
- 1 (0.87 oz) envelope brown gravy mix
- Salt & pepper to taste (optional)
- Vegetables (carrots, potatoes, onions) – optional
Instructions
- Season the roast with salt and pepper if desired.
- Place the roast in slow cooker.
- In a bowl, whisk together water and all three envelope mixes until fully combined.
- Pour mixture over the roast.
- Cover and cook on Low for 6–8 hours, or on High for 4–5 hours, until roast is fork‑tender.
- Optional: add chopped vegetables either at the start or halfway through cooking.
- For thicker gravy, remove roast, strain liquid, whisk in 1 Tbsp cornstarch stirred into 2 Tbsp water, then simmer until thickened.
Notes
- Adding vegetables early gives them a softer texture; adding later keeps them firmer.
- Searing the roast before placing in the slow cooker adds extra flavor.
- Leftovers freeze well for up to 4 months.
- Adjust salt carefully—envelope mixes can be quite salty.