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 crock pot, 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
- Slow Cooker OR
- Pressure cooker (Instant pot)
- 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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