Homemade Pot Roast with Gravy—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 on the table in an hour? That’s what I’m talking about!

sliced pot roast beef dinner with peas mashed potatoes and gravy

Homemade Pot Roast with Gravy

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.

A close up of food, with Pot roast and Beef


A close up of many different types of food, with Gravy and Pot roast

Spice mixes are available in just about every supermarket and grocery store. You’ll save quite a bit if you can find the bulk containers of the same products. Or you can order online, links below.

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

Poultry Gravy dry mix

Ranch dressing dry mix

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

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!
4.54 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 314kcal
Cost: Hard to determine, just try to buy your meat on Sale!


  • 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.


Three Packets and a Chicken
1 whole chicken with Chicken Gravy Mix, Italian Dressing Dry Mix, and Ranch Dressing Dry Mix and 1 cup water.
Three Packets and a Pork Roast
1 pork roast with Pork Gravy Mix, Italian Dressing Dry Mix, and Ranch Dressing Dry Mix and 1 cup water.


Calories: 314kcal
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41 replies
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  1. Priscilla Khirfan says:

    4 stars
    Any chance you could come up with a homemade recipe for the seasoning?
    Those of us with heart disease just can’t use those packets.
    Maybe something made with Mrs Dash?

  2. Diane says:

    If you like flavorful roast beef and are not in a hurry, I like to cook chuck roast this way: In a slow cooker, place a three pound chuck roast in your slow cooker of choice along with one packet of Knorr Leek Soup mix or onion soup mix and a small amount of water. Cook on low until it is tender enough to fall apart, usually eight hours or more. Turn off the heat, remove the juice into a separate container and refrigerate. When the meat is cool enough to handle, pull apart, discard the fat, and refrigerate. When the juice has cooled enough so that the fat has risen to the top and solidified, remove the fat and discard. Return the juice and the shredded meat to the pot and warm. Serve it by itself or on sandwich buns.

  3. Ellen C. says:

    There are plenty of DIY ranch dressing, italian dressing and brown gravy mix recipes on the internet. By making the mixes yourself you can adjust for the salt. That is what I am going to try.

  4. kayte says:

    Any conversion for this recipe for those of us who make stuff the ol’ fashioned way – on the stove or in the oven? TIA. 🙂

  5. Sue Pollio says:

    I found a similar recipe I would like to share using only 3 ingredients and is cooked using conventional oven.

    1 Chuck roast
    1pkg Italian seasoning
    1 can beer
    Sprinkle seasoning over meat
    Pour beer over meat
    Cook in conventional oven for 3 hours at 300 degrees.
    Roast is tender and delicious.
    If desired, vegetables can be added the last hour of cooking.

  6. Patricia R. says:

    5 stars
    I got this recipe off your website or in your newsletter back in 2008. We’ve been making this ever since. Totally delicious. We usually use one small pork roast and one beef roast together.

  7. Kitty Thompson says:

    Great idea – great minds think alike. I just put a pot roast in my crock pot – roast, potatoes, carrots with a bit of wine and a packet of onion soup mix. Dinner tonight, tomorrow is hot roast beef sandwiches, next is hash, then Chinese beef and rice! Thanks Mary – you are the greatest.

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