the Magical Three Packet roasts

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• 3–4 lb. chuck roast
• 1 large yellow onion, cut into wedges
• 1 packet Italian-style dressing mix
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. Season the meat with salt and pepper on both sides and pat it in.
2. [Optional step] Over medium-high heat, sear the meat on all sides in some oil until browned.
3. Transfer to a 6 qt. slow cooker and add in the onion wedges.
4. Stir the packet contents into the water until completely dissolved. Pour the gravy over the meat.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Dish and serve hot.
7. Enjoy!
8. PERFECT WITH MASHED POTATOES  You can shred the beef so slice it.

Three packets – For this recipe, I used a 0.7 oz. packet of Good Seasons Italian salad dressing and recipe mix, a 1 oz. packet of Hidden Valley seasoning and dry mix and a 0.87 oz. packet of McCormick brown gravy mix.

Season generously – Pat the beef dry with paper towels beforehand. Season your pot roast thoroughly on both sides with salt and pepper, making sure to pat the seasonings in so they adhere. I like using coarse sea salt because it’s more forgiving than your average table salt and you can be as generous as you like with it.

Sear the meat – Searing the meat before putting it in the slow cooker is one of the best ways you can get a juicy, flavorful pot roast. This step is optional but is highly recommended! Sear the roast for about 5 minutes per side until nicely browned.

Slow cooker – For big roasts like these, you need at least a 6 qt. slow cooker to fit everything. I particularly like this brand because I can sear my roasts in the insert itself and skip washing another pot.

Gravy – You can cook it down the gravy over the stovetop or by using a cornstarch slurry. This is my preferred method of thickening things and I always have some cornstarch handy specifically for thickening soups, stews, gravy, or sauces. It’s the most efficient and easiest way to thicken things.