Easy 3 Packet Crock Pot Roast with Vegetables and Gravy (2024)

What you’ll love about this Slow Cooker Pot Roast:

Tips & Tricks

• Strain the gravy before serving to remove chunks of fat that separate during the cooking process.
• Use afat separatorto remove even more of the liquid fat from the gravy.
• Other cuts of beef roast work well for this recipe including beef shoulder, sirloin tip roast, bottom round roast, beef chuck tender roast, beef top round roast, or beef eye round roast.
• Skip the step of peeling the potatoes by using Yukon Gold potatoes (they have very thin skins that cook up well). Wash them with avegetable brushthen cut into chunks.
• Placing the large slices of onion on the bottom of the slow cooker lifts the roast up off the bottom of the dish so it isn’t submerged completely in liquid the whole cooking time. Onion also adds great flavor to the roast and gravy!
• You can substitute a cup of beef broth for the beef consommé if desired.
• For an even more flavorful roast, add a packet of onion soup mix.
• A packet of brown gravy mix can be substituted for the beef gravy mix.
• If you want a thicker gravy, add a cornstarch slurry and heat the gravy over medium-high heat until it thickens.
• Cook on high for 6 hours or on low for 8-10 hours.

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• 3-4 lb beef roast
• 1 large onion
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1 packet brown gravy mix
• 10.5 oz can condensed beef consommé
• 3-4 large potatoes
• 3-4 large carrots

• Peel a large onion and slice it into 3 thick slices. Do not separate the rings. Place the onion slices in a single layer on the bottom of the slow cooker pot.

• Combine the ranch dressing packet, Italian dressing packet, and gravy packet in a small bowl and stir together.

• Spread half of the seasoning mixture on one side of the roast, then put the roast seasoned-side-down on top of the onion slices. Coat the other side of the roast with the remaining seasoning mixture.

• Slowly, pour the entire can of condensed beef consommé over the roast being careful not to rinse off all of the seasoning.

• Peel the potatoes and cut into 1 1/2 inch pieces. Place around and on top of the roast in the slow cooker.

• Use a vegetable peeler to peel the carrots. Cut into 1 1/2 inch pieces. Place the carrots on top of the potatoes.

• Place the lid on the slow cooker. Cook on low 8-10 hours or on high for 6 hours. The meat and vegetables should be fork-tender.

• Remove the roast from the crock pot and shred using forks. Place the meat and vegetables into alarge bowlorserving platter.

• Use amesh strainerover a medium-sized heat safe bowl to strain the gravy. Pour the gravy over the strainer into the bowl. This will remove pieces of fat from cooking the roast.

• Serve the strained gravy with the roast, potatoes, and carrots.

Tips & Tricks

• Strain the gravy before serving to remove chunks of fat that separate during the cooking process.
• Use afat separatorto remove even more of the liquid fat from the gravy.
• Other cuts of beef roast work well for this recipe includingbeef shoulder, sirloin tip roast, bottom round roast, beef chuck tender roast, beef top round roast, or beef eye round roast.
• Skip the step of peeling the potatoes by using Yukon Gold potatoes (they have very thin skins that cook up well). Wash them with avegetable brushthen cut into chunks.
• Placing the large slices of onion on the bottom of the slow cooker lifts the roast up off the bottom of the dish so it isn’t submerged completely in liquid the whole cooking time. Onion also adds great flavor to the roast and gravy!
• You can substitute beef broth for the beef consomme if desired.
• Cook on high for 6 hours or on low for 8-10 hours.