Melt-in-Your-Mouth Pot Roast (with the Best Gravy Ever)
This isn’t just pot roast. This is the pot roast. Fall-apart tender beef, hearty potatoes, sweet carrots, and a gravy that tastes like it simmered for hours (because, well, it did). It’s the kind of meal that makes your house smell amazing, makes your people happy, and makes you look like a kitchen rockstar — with barely any effort.
Why You’ll Love It
- Set it & forget it: Your slow cooker does all the work while you go live your life.
- Comfort factor = 100: Warm, savory, comfort food that feels like a hug in a bowl.
- Crowd-pleaser: From kids to grandparents, no one says no to pot roast.
- Leftovers? Yes, please: It reheats beautifully and makes killer sandwiches the next day.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 envelope ranch dressing mix (about 1 ounce)
- 1 envelope Italian dressing mix (about 1 ounce)
- 1 envelope brown gravy mix (about 1 ounce)
- 1 cup beef broth (or water)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- Salt and pepper, to taste (hold off on extra salt until the end — those ranch, Italian, and gravy mixes bring plenty of flavor on their own!)
Instructions
- Season roast lightly with salt and pepper. (Optional but recommended: give it a good sear in a hot pan for flavor that will make your neighbors jealous.)
- Place onions and garlic at the bottom of the slow cooker.
- Nestle the roast right on top.
- Mix the ranch, Italian, and gravy packets together. Sprinkle evenly over the roast.
- Pour beef broth around the edges — don’t wash off that magical seasoning on top!
- Cover and cook on low for 8 hours (or until the beef practically begs to fall apart).
- Remove roast, let the meat rest a few minutes, then slice or shred.
- Want to serve this roast with gravy? Pour the cooking liquid into a gravy separator and let it sit a minute so the fat rises to the top. Pour the juices into a saucepan (leaving most of the fat behind). Bring to a simmer, then whisk in 1–2 tablespoons of cornstarch mixed with a little cold water (slurry). Cook until thickened, season to taste, and drizzle over everything.
Pro Tips
- Sear the beef: Totally optional, but it adds a deep, rich flavor.
- Veggie swap: Toss in parsnips or sweet potatoes for fun.
- Gravy boost: Whisk in a cornstarch slurry at the end if you like a thicker sauce.
Pairing Suggestions
This pot roast has best friend energy — it just makes everything taste better. Try serving it with:
- Soft, buttery rolls – perfect for soaking up every last drop of that glorious gravy.
- Creamy mashed potatoes – the ultimate comfort food power couple.
- Roasted veggies – a little color, a little crunch, and hey, it balances out all that cozy richness.
- Warm apple crisp – the perfect sweet finish after all that savory goodness.
Favorite Tools Used
- Slow cooker (the MVP of cozy dinners).
- A heavy skillet (for optional searing).
- Fat Separator – Makes skimming off fat a breeze and keeps your gravy silky, not greasy.
Final Thoughts
Pot roast is one of those recipes that feels like home. It’s simple, hearty, and makes the kind of leftovers you’ll be excited to eat again (and again). Whether it’s a Sunday family dinner or a Tuesday when you need dinner to basically cook itself, this pot roast delivers. Warning: don’t be surprised if your family requests it on repeat — mine definitely does.
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Melt-in-Your-Mouth Pot Roast (with the Best Gravy Ever)
This isn’t just any pot roast — it’s the pot roast. Fork-tender beef, cozy carrots and potatoes, and a savory gravy that’s pure liquid gold. The secret? A flavor-packed trio of ranch, Italian, and gravy mixes that do all the heavy lifting. Toss everything in the slow cooker and let it work its magic — Sunday dinner (or any night comfort food) has never been easier.
Equipment
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 envelope ranch dressing mix about 1 ounce
- 1 envelope Italian dressing mix about 1 ounce
- 1 envelope brown gravy mix about 1 ounce
- 1 cup beef broth or water
- 1 medium onion sliced
- 4 cloves garlic minced
- Salt and pepper to taste (hold off on extra salt until the end — those ranch, Italian, and gravy mixes bring plenty of flavor on their own!)
Instructions
- Season roast lightly with salt and pepper. (Optional but recommended: give it a good sear in a hot pan for flavor that will make your neighbors jealous.)
- Place onions and garlic at the bottom of the slow cooker.
- Nestle the roast right on top.
- Mix the ranch, Italian, and gravy packets together. Sprinkle evenly over the roast.
- Pour beef broth around the edges — don’t wash off that magical seasoning on top!
- Add carrots and potatoes around the roast.
- Cover and cook on low for 8 hours (or until the beef practically begs to fall apart).
- Remove roast and veggies, let the meat rest a few minutes, then slice or shred.
- Want to serve this roast with gravy? Pour the cooking liquid into a fat separator and let it sit a minute so the fat rises to the top. Pour the juices into a saucepan (leaving most of the fat behind). Bring to a simmer, then whisk in 1–2 tablespoons of cornstarch mixed with a little cold water (slurry). Cook until thickened, season to taste, and drizzle over everything.
Notes
Pro Tips
- Sear the beef: Totally optional, but it adds a deep, rich flavor.
- Veggie swap: Toss in parsnips or sweet potatoes for fun.
- Gravy boost: Whisk in a cornstarch slurry at the end if you like a thicker sauce.
- Soft, buttery rolls – perfect for soaking up every last drop of that glorious gravy.
- Creamy mashed potatoes – the ultimate comfort food power couple.
- Roasted veggies – a little color, a little crunch, and hey, it balances out all that cozy richness.
- Warm apple crisp – the perfect sweet finish after all that savory goodness.
Nutrition
Serving: 6 ServingsCalories: 422kcalCarbohydrates: 3gProtein: 44gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 157mgSodium: 364mgPotassium: 809mgFiber: 0.4gSugar: 1gVitamin A: 30IUVitamin C: 2mgCalcium: 49mgIron: 5mg
Tried this recipe?Let us know how it was!