3 Packet Pot Roast
3 packet pot roast: a browned beef chuck roast slow cooked on low with ranch dressing, brown gravy and Italian dressing mixes, 2 cups water and dried onion, the liquid thickened with cornstarch into gravy, checked at 145°F and shredded. Serves 6.
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Ingredients
- 1 to 2 tablespoons oil for browning the roast
- 3 to 4 pounds beef chuck roast thawed in the refrigerator
- 1 teaspoon black pepper freshly ground; optional
- 2 cups water
- 1 packet ranch dressing mix dry, 1 ounce
- 1 packet brown gravy mix dry; an au jus packet also works
- 1 packet Italian dressing mix dry, 0.7 ounce
- 1 tablespoon dried minced onion or half an onion, finely diced
- 3 tablespoons cornstarch for the gravy
- 3 tablespoons cold water to whisk with the cornstarch
Instructions
- Heat a large skillet over high heat until it is very hot, then add 1 to 2 tablespoons of oil. Dry the roast well with a paper towel and season it with the pepper. Brown both sides of the roast, just for color and flavor; you are not cooking it through. Move the roast to the bottom of a 4 to 6 quart slow cooker.
- In a bowl or large measuring cup, stir together the water, ranch dressing mix, brown gravy mix, Italian dressing mix and dried minced onion. Pour the mixture over the roast.
- Cover and cook on low for about 6 to 7 hours, until the roast shreds easily with a fork. Keep the lid on while it cooks. When the time is up, check that the roast has reached at least 145°F on a food thermometer.
- Whisk the cold water and cornstarch together in a small bowl until smooth. Pour it into the liquid in the slow cooker and stir it in around the roast. Turn the slow cooker to high and cook for 30 more minutes, covered or uncovered; uncovered, the gravy gets a little thicker.
- Let the roast rest for at least 3 minutes, then shred it to your liking. Serve with the gravy spooned over the top.
Notes
Thaw the roast in the refrigerator first. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F; not in the slow cooker.
Nutrition
Serving: 1servingCalories: 683kcalCarbohydrates: 12gProtein: 49.5gFat: 47.6gSodium: 1626mgFiber: 0.4gSugar: 1.7g
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