3 Packet Pot Roast

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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.

This easy 3 Packet Pot Roast 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.

My 3 packet pot roast was inspired by Stephanie of A Year of Slow Cooking’s 3 Packet Pot Roast. Of course, I changed it up just a bit to fit my family’s tastes! You will have to come back all week to see what we made out of our leftovers!

3 Packet Pot Roast

3 lb chuck roast
1 packet ranch salad dressing and seasoning mix
1 packet Italian salad dressing mix
1 packet McCormick Grill Mates Peppercorn & Garlic
1 cups water (1 to 3)
veggies of choice

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 corn starch slurry (1 tbl corn starch to 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.