Homemade Pot Roast with Gravy in Slow Cooker—Quick and Super Easy!
What’s for dinner? How about Pot Roast that makes its own gravy? That takes only a few minutes to prepare, then all day in a slow cooker or on the table in an hour if you prefer Instant Pot? That’s what I’m talking about!
Homemade Pot Roast with Gravy
Pot Roast in a crock pot is economical, classic comfort food, and a quintessential family favorite. Bonus: leftovers are even better on the second day. What’s not to love?
Get ready for fall-apart beef that’s tender, flavorful, and smothered in a rich gravy. This recipe is mouthwateringly good, yet insanely simple to make. Use a slow cooker or Instant Pot. Pick the method that works best for you!
And now get ready for a quirky recipe—nothing to measure, no chopping, cutting, or browning. Just three seasoning packets, a roast and you’re good to go.
Spice mixes are available in just about every supermarket and grocery store. You will find these packets with name brands like Schilling or McCormick or look for their generic or store brand cousins.
Below are Amazon links if you prefer to order online or to compare prices. You’ll save quite a bit if you can find the bulk containers of the same products.
Three Packets and a Roast
- 1 (3-4 lb.) beef roast chuck, London broil, round—you name it!
- 1 packet Brown Gravy dry mix
- 1 packet Italian dressing dry mix
- 1 packet Ranch dressing dry mix
- 1 cup water
- ½ cup red wine (optional)
- Place beef in Instant Pot or slow cooker (no need to brown, but you sure can do that if you want).
- Pour contents of the three seasoning packets into a small container along with the water (and optional wine if using), the pour all over the raw meat.
- Instant Pot: Set to high pressure (or 'meat/stew' if your IP model has that setting) for 60 mins. Quick release.
- Slow cooker: Cook on Low for 8-10 hours for a very large roast (yes that long), fewer hours if smaller, or on High for 5-6 hours. Check for doneness after 4-5 hours, as time will vary depending on the cut of beef, size and so on.
- Optional: Add cut up potatoes and carrots during the last hour of cooking; frozen peas during the last 10 minutes in slow cooker. For Instant Pot, remove roast, add cut up raw potatoes and carrots to the gravy, then high pressure for 4 to 5 minutes, quick release.
- Expect beautiful, rich, dark brown gravy and the best Pot Roast ever.
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I’ve made similar adapted my mothers for crock pot. I sear the meat, place into pot. Small amount of wine or water to pan that u seared the meat in. Sprinkle pkg. onion soup mix over meat, 1 can tomato sauce or some leftover homemade tomato sauce.Cover I cook on low as instructed.
Perfect timing, I had a sirloin roast just defrosted in the fridge and it’s already in the instant pot! Thank you for the recipe!
I’ve made this a few times with a beef roast. Delicious and not too salty.
I’ve been making my pot roasts like this for years. The only problem is the price of the ranch dressing is out of sight. When it’s on sale I stock up on it.
If you have an Aldi nearby, it is very cheap there and can’t tell a difference in flavor.
Try the generic brand ranch dressing mix. $1 a packet at my local Kroger.
Depending on the size of your piece of beef, you might…
Day 1: Pot roast with onions, potatoes, carrots, gravy
Day 2: Beef stew with biscuits
Day 3: Beef Manhattan with mashed potatoes, gravy
Day 4: Beef BBQ on a bun (if you’re really good at stretching)
Just take care in the beginning so you won’t run out of gravy.
I agree with Susan…sounds like way too much salt!
Haven’t made this and probably won’t. Those seasoning packets are great but oh my goodness, the sodium content!
Remember Mary has on her site , in the archives how to make some of the mixes for just pennies, go do a search, they might be on there. I think at one point she had one for ranch dressing. Then just don’t do as much salt.
I agree! I rarely use any of the seasoning packets for anything. Just way too salty in my opinion.
This recipe is so good, I only use 1/2 package of Good Seasons Italian Dressing. Just my taste the whole package was to much salt.
We’re making all kinds of homemade soups,whole-wheat bread and yogurt to stretch our resources. Even making homeade French hot cocoa which is very rich so you only need a modest serving to feel like a decadent treat.
Mary, you’re killing me!!! I JUUUUST took out the chuck I froze a few weeks ago!!! We are on the same wavelength. Let’s see what you post tomorrow… LOL.
Haha. Don’t you love it when that happens?! (Maybe I really can read minds !)