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Just a big ol’ roast, 3 packets, and some vegetables…that’s all you need for this moist and flavorful 3 Packet Pot Roast Recipe that cooks all day in a slow cooker.
On really busy weeks, I look for recipes that can be easily turned into leftovers. However, I really hate leftovers that taste and look exactly the same as first night…so I have to be able to make something totally new out of the leftovers.
3 Packet Pot Roast Recipe
This easy 3 Packet Pot Roast recipe does the trick! It has tons of flavor, but the flavors won’t compete when you turn this dish into leftover meals all week long. So, today I will share this family favorite meal and the rest of the week will be the different meals I made with the leftovers. Sometimes, if the roast is really big, we can make all these things. Sometimes, I make two roasts just for the leftovers and sometimes I just play it by ear.
3 Packet Roast
The secret to this 3 packet roast are the packets. I used a packet of dry ranch mix and a packet of dry Italian dressing mix. The 3rd packet used to be steak seasoning; however, I’ve started making it from scratch and always have it on hand for steaks, burgers, or this roast.
How to Cook a Pot Roast in a Slow Cooker
It’s no surprise that I love using my slow cooker…it is my favorite kitchen tool. Not gonna lie, I have 5 of them, all different sizes.
A slow cooker is also the easiest way to make a pot roast. Just put everything in the slow cooker after breakfast and it’s ready at supper time. I usually put the vegetables in at the same time, but it’s best to put them in mid-afternoon so they don’t get too mushy.
Which Pot Roast is the Most Tender
I’m sure there is a real explanation for which roast is the most tender; however, I buy what’s on sale. Cooking the pot roast low and slow all day long will almost guarantee a tender pot roast. If I’m home, I do like to baste the roast a few times with the liquid in the pot to help things stay moist, but only if I’m home. If I’m not around, I don’t worry about it.
What To Do if Your Pot Roast is Tough
If you’re now wondering what to do if your pot roast ends up tough, the best thing to do is the keep cooking it and baste it. I’ve only had this happen once in all my years of cooking and making roast 1-2 times per month. And ya know what…it was a piece of meat that I got from a butcher I didn’t know and it ended up not even being a roast.
So, if you want a more tender roast, just make sure you have enough cooking time and you will have a tender, fall apart roast.
Pot Roast without Potatoes and Carrots
My family loves pot roast with potatoes and carrots; however, if you aren’t a fan just leave them out. Pot roast can be made without the vegetables in the pot. Sometimes, I’ve just made a salad and sometimes I’ve made a huge pot of mashed potatoes. I have friends who love to throw mushrooms in with their pot roast. So really, it’s up to you if you decide to add any vegetables and what vegetables you want to have.
What to do with Pot Roast Leftovers
One of my favorite things about making a pot roast is all the leftovers! I buy a roast that is at least double the size of what my family can eat for supper. After we have the roast with potatoes and carrots and gravy for supper the first night, I shred and bag it for the rest of the week.
To prepare pot roast for leftovers, let the roast cool slightly while you eat supper. Shred the rest of the roast (unless you need a slice for a sandwich the next day). Once shredded, store in the fridge for up to a week or in the freezer for a couple months. Save any liquid or gravy in case you need it while preparing your leftovers.
- 3 pound chuck roast (any roast will work)
- 1 packet ranch salad dressing and seasoning mix
- 1 packet Italian salad dressing mix
- 1 packet steak seasoning (or tablespoons homemade steak seasoning
- 1 cups water (1 to 3)
- vegetables of choice, such as carrots, potatoes, onions
- Trim the roast of any visible fat and place it in a slow cooker.
- Dump in the packets of seasoning and add 1 cup of water. Cook on low for 8 hours, or on high for 4-5. (The meat will be more tender if you cook it on low.)
- About 2 hours before you want to eat add in whatever veggies you want (chopped potatoes, an onion, carrots, or celery). 20-30 minutes before eating, add about 2 more cups of warm water to the slow cooker and turn to high.
- Drain the juice from the slow cooker and skim off the fat. Add a cornstarch slurry (1 tbl cornstarch plus 1/4 cup water) to the juice and warm on the stove until it starts to thicken. It makes a wonderful a gravy. (Reserve at least half of the juice for the leftover meals.)
To prepare the leftovers: let the roast cool slightly while you eat supper. Shred the rest of the roast (unless you need a slice for a sandwich the next day). Once shredded, store in the fridge for up to a week or in the freezer for a couple months.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 449 Total Fat: 27g Saturated Fat: 11g Trans Fat: 2g Unsaturated Fat: 14g Cholesterol: 142mg Sodium: 283mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 43g
Here are some more delicious roast recipes that are perfect for a big family supper!
Org Published 4/11/11, Updated 10/1/19
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