Three-Packet Slow Cooker Roast with Rich Gravy Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker gravy, consider whisking a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. After shredding the beef, stir this mixture into the gravy and cook on high for an additional 15 minutes. This will give the sauce a restaurant-style consistency that clings beautifully to the shredded beef and mashed potatoes.

For a deeper flavor, you can sear the beef in a hot skillet with a little oil before placing it into the slow cooker. While this adds a step, the caramelization of the meat's surface adds a wonderful depth of flavor to the final dish.

If you choose this route, ensure you deglaze the skillet with a splash of broth to capture all those flavorful brown bits, then add that liquid to your slow cooker.

Variations

• Vegetable Infused Roast: Add chopped carrots, celery, and onions to the slow cooker basin before placing the beef on top. The vegetables will cook alongside the meat, absorbing the savory gravy and adding a nice texture contrast to the dish.
• Spicy Three-Packet Roast: Incorporate a few sliced pepperoncini peppers or a teaspoon of red pepper flakes into the slow cooker. This adds a subtle heat that cuts through the richness of the gravy and beef, providing a delicious spicy kick.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a sealed, freezer-safe container for up to 3 months.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot.

Store any leftover roast in an airtight container in the refrigerator for up to three days. Ensure the meat and gravy are cooled to room temperature, but do not leave them out for more than two hours to maintain food safety. For longer storage, the shredded beef and gravy can be frozen in a freezer-safe bag or container for up to three months, which makes it an excellent option for future quick meals.

This dish is perfect for making ahead as the flavors often meld and improve after resting in the refrigerator overnight. You can prepare the entire recipe, let it cool completely, and then store it in the fridge.

When you are ready to eat, simply reheat it gently on the stovetop or in the microwave until it is steaming hot. It is a fantastic way to ensure a delicious, comforting dinner is ready even on your busiest days.

Serving ideas

The most traditional way to serve this three-packet roast is over a generous bed of creamy garlic mashed potatoes, which act as the perfect vessel for the rich, savory gravy.

You could also serve it over buttered egg noodles or alongside roasted root vegetables like carrots and parsnips to round out the meal. A side of crusty bread is also highly recommended to ensure not a single drop of that delicious gravy goes to waste.

For a lighter presentation, serve the shredded beef atop a bed of steamed green beans or roasted broccoli. The acidity of the vegetables helps cut through the richness of the gravy, creating a balanced and satisfying plate.

Regardless of the side, always serve the beef while it is piping hot, perhaps garnished with a sprinkle of fresh parsley or chives to add a pop of color and a touch of freshness to the final dish.

Frequently asked questions

Recipe card

Three-Packet Slow Cooker Roast with Rich Gravy

Prep 5 minCook 8 hRest 10 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb beef chuck roast
• 1 packet ranch dressing mix
• 1 packet zesty Italian dressing mix
• 1 packet brown gravy mix
• 350 ml beef bone broth

Instructions

1. Place the beef chuck roast into the basin of the slow cooker. Evenly sprinkle the ranch dressing mix, the zesty Italian dressing mix, and the brown gravy mix over the top of the beef. Pour the beef bone broth around the sides of the roast to ensure the seasonings are distributed.
2. Cover the slow cooker with its lid. Set the device to the low heat setting and allow the roast to cook for 8 hours. During this time, the seasonings will combine with the juices from the meat to create a thick, savory gravy.
3. Once the cooking time is complete, remove the lid and use two forks to shred the beef directly inside the slow cooker. Ensure the meat reaches an internal temperature of 145°F (63°C) for safety, then let it rest for 10 minutes. Serve by ladling the shredded beef and rich gravy over prepared mashed potatoes.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g

Sugar

2 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.