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–+ servings

Slow Cooker Three-Packet Pot Roast

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A no-fuss, comforting pot roast cooked low and slow with three seasoning packets, resulting in rich gravy and tender meat, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chuck roast
  • 2 tablespoons butter (salted or unsalted)
  • Salt to taste
  • Pepper to taste
  • 1 yellow onion, diced
  • 1/2 cup red wine (or substitute beef broth) Use beef broth for alcohol-free cooking.
  • 2 pounds potatoes (russet, red, or yellow), washed and cut into large chunks Peeled optional.
  • 1/2 pound carrots, cut into ~3-inch chunks
  • 0.7 oz packet dry Italian dressing seasoning mix
  • 0.87 oz packet low-sodium brown gravy mix (or au jus)
  • 1 oz packet ranch seasoning
  • 2 cups water

Method
 

Preparation
  1. Spray the inside of a 6–8 quart slow cooker with nonstick spray.
  2. Take the roast out of the fridge and let it sit for 20–30 minutes to approach room temperature. Pat it dry with paper towels.
  3. Heat a large skillet over high heat and melt the butter. Season the roast on all sides with salt and pepper.
  4. Sear the roast for 1–2 minutes per side until a golden crust forms. Transfer the roast to the slow cooker.
  5. Add the diced onion to the same skillet and sauté over medium heat for 2–3 minutes until softened and browned.
  6. Pour in 1/2 cup red wine (or beef broth) and scrape the brown bits from the pan. Pour the onion and pan juices over the roast.
  7. Nestle the potatoes and carrots on top of the roast in the slow cooker.
Cooking
  1. In a bowl, whisk together 2 cups water and the three seasoning packets until dissolved. Pour this mixture over the roast and vegetables.
  2. Cover and cook on LOW for 7–8 hours or HIGH for about 4 hours until the roast shreds easily with a fork.
  3. Remove the roast, shred with two forks, and return to the slow cooker to soak in the gravy for a few minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 5gSugar: 2g

Notes

For a richer sauce, replace 1 cup of water with beef stock. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.
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