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Tender chuck roast in large pieces with brown gravy on an ivory platter

3-Envelope Pot Roast

Chuck roast cooked with three dry seasoning mixes until tender, with brown gravy for serving. Brown the beef first, then choose the LOW or HIGH slow-cooker timing.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Resting time 10 minutes
Total Time 8 hours 55 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 beef chuck roast 3 to 4 lb
  • 2 Tablespoons olive oil or canola oil
  • 1 packet dry ranch dressing mix 1 oz
  • 1 packet dry Italian dressing mix 0.7 oz
  • 1 packet dry brown gravy mix 0.87 oz
  • 1 ½ cups water or unsalted beef broth
  • 1 Tablespoon cornstarch optional, for gravy
  • 2 Tablespoons cold water optional, for gravy

Instructions
 

  • Pat the roast dry with paper towels. Heat the oil in a large skillet over medium-high heat. Sear for 4 to 5 minutes per side, until browned. Transfer to a 6-quart or larger slow cooker.
    A thick chuck roast with a browned crust in a cast-iron skillet
  • Whisk the ranch, Italian dressing and brown gravy mixes into the 1½ cups of water or unsalted beef broth until the dry lumps are gone.
    A light brown seasoning and broth mixture in a small bowl
  • Pour the mixture over the roast and put on the lid. Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef pulls apart easily with a fork.
    A seared chuck roast with seasoned cooking liquid in a black slow cooker
  • Carefully move the tender roast to a platter or cutting board. Cover loosely with foil and rest for 10 minutes. Leave the juices in the slow cooker.
    A whole cooked chuck roast on an ivory platter before its short rest
  • For thicker gravy, stir 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir into the hot cooking juices, turn the cooker to HIGH, and heat for 5 to 10 minutes, stirring occasionally, until thickened.
    Smooth brown gravy in the slow-cooker insert after the beef has been removed
  • Pull the rested beef into large pieces or slice across the grain. Serve hot with the cooking juices or thickened gravy spooned over it.
    Close view of moist pot roast pieces coated with brown gravy on a white plate

Notes

The card time uses 8½ hours on LOW, the middle of the 8-to-9-hour range. The HIGH option takes about 4 to 5 hours. Cook until the beef pulls apart easily; the size of the roast and the cooker can change the timing.
Searing adds flavor and can be skipped when needed. Use the packet sizes listed. Cornstarch is optional. Thicken the gravy while the meat rests, allowing more time if the cooker needs longer to heat the juices.