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!

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.

MORE: 5 Quick and Easy Homemade Soup Recipes to Soothe the Soul and Budget

Variations

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.

Individual packets

Brown Gravy dry mix

Chicken Gravy dry mix

Pork Gravy dry mix

Italian dressing dry mix

Ranch dressing dry mix

Bulk containers

Brown Gravy dry mix

Ranch dressing dry mix

Poultry Gravy dry mix

MORE: 3 Quick and Cozy Slow Cooker Soup Recipes

A close up of a plate of food, with Pot roast

Print Recipe Pin Recipe

4.64 from 19 votes

Three Packets and a Roast

Get ready for fall-apart beef that's tender, flavorful, and smothered in a rich gravy it makes itself. This recipe is mouthwateringly good, yet insanely simple to make. Use Instant Pot or slow cooker—the method that works best for you!

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Calories: 314kcal

Ingredients

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)

Instructions

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.
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.
Instant Pot: Set to high pressure (or 'meat/stew' if your IP model has that setting) for 60 mins. Quick release.
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.

Notes

Adding the (optional) red wine adds an amazing depth of flavor and works to tenderize the beef.

While preparing in an Instant Pot (pressure cooker) is a viable option, I have never had results equal to the long, slow, 8 to 10 hours on Low in a slow cooker. The gravy is good from Instant Pot, but not as velvety and smooth as when prepared in slow cooker.

Three Packets and a Chicken

One whole chicken with Chicken Gravy Mix, Italian Dressing Dry Mix, Ranch Dressing Dry Mix, and 1 cup water. (skip the optional red wine suggested for beef).

Three Packets and a Pork Roast

One pork roast with Pork Gravy Mix, Italian Dressing Dry Mix, and Ranch Dressing Dry Mix and 1 cup water (do not add the optional red wine suggested for beef).

Nutrition

Calories: 314kcal

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Sheri says:

February 20, 2021 at 4:16 pm

If the roast is small should I only use half package of each
Also can I use mushroom gravy packet instead of beef gravy?

Mary Hunt says:
February 20, 2021 at 9:42 pm

I have not tried cutting the recipe in half, Sheri, but inclination is that would work well, but I’m counting on you to try it and then report back! I’ll bet mushroom option will be great—for those who like mushrooms!

Deb says:

February 13, 2021 at 7:26 am

Sounds good but if you have the seasonings in bulk how much do you use?

Mary Hunt says:
February 13, 2021 at 7:43 am

One packet is usually 1 oz, which is about 1 tablespoon. Usually the large container will give you a “packet” equivalent.

Js says:

February 12, 2021 at 1:45 pm

Love your info!! Sometimes a tweek here and there but very helpful and I look forward to reading your column.

Gina Stevens says:

February 12, 2021 at 10:01 am

There’s nothing more satisfying than cooking comfort food on a cold winter’s day.

Lija Wills says:

February 12, 2021 at 9:51 am

I’ve made this recipe with you before, and you’re right, the meat is mouth-wateringly tender. It’s definitely time to make it again because my husband loved it last time.

cheryl says:

February 12, 2021 at 8:36 am

I have made it w/ the 3 packets, and then just to make it a little kickier, i put a 1/4t. of Horseradish (not sauce, just straight ground horseradish) delish!!!

Eliza H says:

December 25, 2020 at 3:41 pm

This is the first roast that I have ever made. It would be hard to make a better or easier roast. The flavors merged perfectly, there was enough juice left to use as a gravy. My family and I are currently in a food coma that should last for a few days…. Thank you for a great recipe!

Sharon Schroeter says:

April 26, 2020 at 8:26 am

What a great recipe! the roast was wonderful. Are the cook times the same for cooking a chicken or pork roast?
Keep up the good work & stay well!

Linda says:

April 20, 2020 at 1:19 pm

Tried this recipe with an old pot roast I dug out of the back of my freezer and cooked it in my Instant pot. It was FABULOUS! Going to try pork next!

Katherine says:

April 5, 2020 at 6:05 pm

I made a pork roast in my slow cooker. Since there are just 2 of us it was about a 2.5 lb. roast. I followed the instructions, using pork gravy mix and the ranch and Italian dressing mixes. The roast came out just about right after about 2.5 hours; however, i’m sorry to say the gravy was inedible. It was incredibly salty and watery so I tried diluting it with an equal amount of water and added flour to thicken it. Still way too salty. As a last resort I added a couple of tablespoons of sugar. This made it edible, but far from what I would normally want to eat. I would love to know how to make this edible without all the machinations I went through tonight. Suggestions anyone?

Mary Hunt says:
April 6, 2020 at 7:59 am

Hi Katherine … Oh dear! Sorry to hear this. My first thought is that with a reduction in the size of the meat, you should reduce the other ingredients by the same amount as well. In this case, it sounds like your roast was about 1/3 smaller, so reducing each packet contents by 1/3 would more than likely fix this problem. Also the amount of water to 2/3 cup. Your idea to add sugar was super smart—a great tip.