Three Packs and a Roast
Elevate your comfort food game with "Three Packs and a Roast," a slow-cooker masterpiece that marries hearty flavor with effortless preparation. Featuring a tender beef chuck roast infused with the savory trifecta of ranch seasoning, brown gravy mix, and Italian dressing mix, this recipe combines convenience and gourmet taste in every bite. A stick of butter melts into the roast while beef broth creates a rich, flavorful base, perfect for the accompanying baby carrots and potatoes, which soak up the delicious juices. With just 15 minutes of prep and a trusty slow cooker, this melt-in-your-mouth roast is ideal for busy weeknight dinners or cozy gatherings. Garnish with fresh thyme for an aromatic touch, and savor a meal everyone will rave about. Keywords: slow cooker roast, beef chuck roast recipe, easy comfort food, ranch roast, hearty dinner ideas.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 packet Ranch seasoning mix
- 1 packet Brown gravy mix
- 1 packet Italian dressing mix
- 1 stick Unsalted butter
- 1 cup Beef broth
- 2 cups Baby carrots
- 2 cups Baby potatoes
- 3 Garlic cloves, minced
- 2 Fresh thyme sprigs (optional for garnish)
Instructions
Begin by patting the chuck roast dry with paper towels to ensure a good sear.
In a large skillet over medium-high heat, sear the chuck roast on all sides for 3-4 minutes per side until golden brown. This step locks in flavor but is optional if you’re short on time.
Place the seared roast into a slow cooker.
Sprinkle the ranch seasoning mix, brown gravy mix, and Italian dressing mix evenly over the roast.
Add the stick of butter on top of the roast for richness.
Pour the beef broth into the slow cooker, around the sides of the roast, to help create a flavorful base for the juices.
Arrange the baby carrots and baby potatoes around the roast in the slow cooker.
Sprinkle the minced garlic evenly over the vegetables for added flavor.
Place the lid on the slow cooker and set it to cook on LOW for 8 hours or HIGH for 4-5 hours, until the roast is fall-apart tender.
Once the roast is cooked, remove it carefully from the slow cooker and shred it with two forks if desired.
Serve the roast with the cooked vegetables, and spoon the delicious juices from the slow cooker over the top.
Garnish with fresh thyme sprigs if desired, and enjoy!
Nutrition Facts
Calories |
4974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.8 g | 493% | |
| Saturated Fat | 168.4 g | 842% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.7 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 6807 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
