What’s for dinner? How about Pot Roast that makes its own gravy? That takes only a few minutes to prepare, then on the table in an hour? That’s what I’m talking about!
Pot Roast is economical, classic comfort food, and a quintessential family favorite. Bonus: leftovers are even better 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 (or chicken or pork!)—and you’re good to go.
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
- 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 over the raw meat.
- Pour water over the top. Cover with lid.
- 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, 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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