This Baked 3 Packet Pot Roast is a wonderfully easy and incredibly flavorful way to create a tender, fall-apart pot roast with minimal effort. By utilizing convenient seasoning packets, it infuses the beef and vegetables with a rich, savory gravy, making it a perfect comforting meal for any day of the week.

Baked 3 Packet Pot Roast
Ingredients:
Ingredient Quantity
Chuck roast 1 (3-4 pound)
Ranch dressing mix 1 packet
Italian dressing mix 1 packet
Brown gravy mix 1 packet
Water or beef broth 1 cup
Olive oil 2 tablespoons
Large carrots, peeled and cut into chunks 4-5
Medium potatoes, peeled and quartered 5-6
Large onion, quartered 1
Salt To taste (for searing)
Pepper To taste (for searing)
Instructions:
Preheat Oven & Sear Roast: Preheat your oven to 325°F (165°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast in the hot pot for about 3-4 minutes on each side, until it’s nicely browned. Remove the roast from the pot and set it aside.
Add Vegetables: In the same pot (with the flavorful drippings), add the carrots, potatoes, and onion. Give them a quick stir to coat with the remaining oil and beef drippings.
Return Roast & Prepare Sauce: Place the seared roast back on top of the vegetables in the pot. In a small bowl, mix together the ranch dressing mix, Italian dressing mix, and brown gravy mix with the water or beef broth until well combined and smooth.
Pour Sauce & Bake: Pour the prepared mixture evenly over the roast and vegetables in the pot. Cover the pot tightly with a lid or aluminum foil.
Slow Bake: Bake in the preheated oven for about 3-4 hours, or until the meat is incredibly tender and falls apart easily with a fork. Cooking time can vary depending on the size and thickness of your roast.
Serve: Remove from the oven. Serve hot, spooning the rich gravy over the tender meat and vegetables.
Enjoy this comforting and easy pot roast!