slow cooking expert and mom to three
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A Year of Slow Cooking

Tuesday, August 26, 2008

CrockPot 3-Packet Pot Roast Recipe


Day 239.

I was going through the archives the other day and started laughing when I realized I haven't made a pot roast yet this year. I usually make pot roast in the crockpot 4-5 times a year----but 2008 has sort of taken on a life of it's own.

Usually I make pot roast the same way, each and every time: 1 envelope of onion soup mix, and a cup of whatever wine I have open, or some broth.

Back in February, I bookmarked a recipe that I was given by Terri W. for a 3-packet pot roast, and then promptly forgot about it.

I finally made it yesterday. It was simple and easy, and makes awesome gravy. If you wait until the envelope packets are on sale, and stick with chuck roast, this is a very inexpensive meal that can be stretched for a few days.

The Ingredients.

-packet of ranch salad dressing and seasoning mix
--packet of Italian salad dressing mix
--McCormick Grill Mates Peppercorn & Garlic (the original recipe called for a packet of beef gravy or au jus, but all of the gravies and jus packets contain wheat starch. Please read labels carefully a few times if you are avoiding gluten.)

--3 lb chuck roast
--1 to 3 cups of water

The Directions.

I used my 6 quart Smart Set crockpot for this dinner.

I opted to not throw any vegetables into the crock because we had leftovers I needed to use. Feel free to throw in some chopped potatoes, an onion, carrots, and celery.

Trim the roast of any visible fat and place it into the crockpot. In a small bowl, combine the contents of the 3 packets. Pour on top of the meat. Flip the meat over a few times to get it covered with seasoning on all sides.

Add 1 cup of water.

Cook on low for 8 hours, or on high for 4-5. The meat will be more tender if you cook it low and slow.

20-30 minutes before eating, add 2 more cups of warm water to the crockpot, and flip to high.

The meat only needs 1 cup of water on it to cook properly, but the spices are too concentrated to only have 1 cup of water in the pot when it's time to eat. Waiting to add the water until the end will help the meat retain it's shape, and the added water will make a nice juicy gravy.

The Verdict.

We ate this with some leftover curried rice and vegetables while we watched Michelle Obama speak. This was a great dinner.

The kids dipped their meat in barbecue sauce and Adam and I ladled broth over the top of ours.

I will make this again.

64 comments:

SaraK said...

What could be simpler? Thanks!

Hather said...

mmmmm.....sounds sooooooo good! im hungry now! that just helped me regain my appetite after yesterdays unmentionables...

Angie said...

I have added you to my blog favs! My girlfriend has been on a search for you and finally found you again, so I had to drop by and well you could say I am in love with you concept. All us mom's need all the help we can get with dinner! Thank you!

Angie

Veronica said...

thanks Steph! I needed a change in my recipe and yours is "refreshing!"

Our Crazy Happy Family said...

Oh this is great! I have roast in mt freezer to make for my loads of company coming this weekend but I was dreading making the "same old" roast. You have solved my problems for at least 1 night of their visit! Thanks!!!

Anonymous said...

Hi, I hope I'm doing this right. I have a question I hope you can answer. I'm the mother of six children and I don't blog and I don't read blogs, but I found your blog while searching for a recipe and I fell in love with you (well, not you exactly, but all your wonderful dinner (and candy and dessert) ideas.) So although I haven't tried anything I have spent way too much time salivating over all the recipes I want to try. But I haven't found a good way to print them out and I get way too impatient (and so do all my children) trying to hand copy all the recipes I want to try. Do you have any suggestions? and have you thought about publishing this all in a cookbook? (I would buy the first one!) I guess that's two questions, but I just realized I don't even know how to check if you answered. Oh well. Think about the cookbook and hopefully you'll decide it's a wonderful idea and I can do the easy thing and just buy a hard copy of your blog so I don't have to try and use this computer I don't understand but should understand. Thanks!

kay said...

i stink at making pot roast. thanks so much for this super easy recipe!

Crockpot Lady said...

Hi anon, I have a hard time printing out recipes, sometimes, too. I've found the easiest way is to copy and paste the text that I want printed in a Word document, or highlight the text I want and then hit print selection from the print menu.

xoxo
steph

silversage said...

waay too much salt for me! not for salt intolerant folk-but same dinner can be done w/just spices- sans salt overload of prepackages envelopes.

Jess said...

Hi Stephanie,
I nominated you for the "I heart your blog" award. Your blog is an inspiration to all moms out there. Who knew you could make so much in the crockpot. I have always loved my crockpot, but I definitely look at it differently now.
Please visit my blog for more information about the award.
Jessica

Tara Barthel said...

I am SOOOOOOOOO grateful that my friend told me about your blog!!! My house currently SMELLS INCREDIBLE and I (shockingly!) have an actual REAL MEAL ready for my family today.

(Usually I have a teeny-tiny ANXIETY ATTACK re: cooking.)

HOORAY FOR A YEAR OF CROCKPOTTING!

And thanks thanks thanks--

Yours,
Tara B.

4under3 said...

Ohhhh, sweet goodness!!!

I'm so glad I found you! This is my first time here and I can promise I'll be back.

Daisy said...

Does your potroast stay solid enough for slicing? Mine tends to fall apart. We end up eating it on buns or as openface sandwiches. But mmm, it's moist and tasty.

Mary said...

I made a pot roast in my crock pot yesterday too. Only used one packet of onion soup mix.

When are you going to write a cookbook?? I hope that's in the plans, because you've got the makings of a fantastic one right here at this blog.

Karoly said...

I am a new fan of your blog too! This is one of my favorite pot roast recipes, except I add a packet of lipton onion soup with the ranch and italian packets - yum!!! Anyhow, thank you for all you do!!

Kaye said...

I am LOVE LOVING your site. You've worked wonders for our family within the last week and you didn't even know it! I have featured your site as my Works for Me Wednesday post today! Thanks!

Debra said...

THANK YOU! I was wondering when you would do a pot roast!!!

amanda said...

Wow- I think this is my recipe!! I have it posted on a few websites and I would be interested if it got this far - to your blog!! LOL in my own way i feel famous! BTW- I love your blog, I came to it today thinking- I am so making a recipe off her website and low and behold- there is one of my recipes!

Jen said...

Sounds fabulous! Can't wait to try it.

Crochetheaven said...

My friend gave me this recipe a couple months ago. It was a HUGE hit with the family. Totally yummy!

inkelywinkely said...

okay.. i have to leave this for you, and i don't know where so...
This is going to be the best pot roast you have ever had. honest:
Start this about an hour or so before bed!

Brown a chuck roast that will fit your crock, seasoned with garlic powder, cayenne, and salt in a heavy skillet on all sides.
Meanwhile, in a pre-warmed (high) crock, mix one can of cream of mushroom soup, and the liquid from a can of carrots. Place a regular sized onion cut into slices into the soup mixture.
Once the roast is browned all around, place in to the liquid. If there is enough room, place the liquid from another can of carrots over it.
Cover and cook on high 30-to one hour. This is just to heat the roast all the way through.
Turn to low and cook overnight.
When you get up the next day, check the liquid level. If it needs more liquid, add the liquid from a can of whole potatoes. Stick two forks into the crock and start pulling the meat apart, It will fall apart VERY easily. Dump in two cans of drained whole potatoes, two cans of drained sliced portabello mushrooms, and two cans of drained sliced carrots. Turn to high and let it cook away for another hour or two. The gravy will be thick and dark brown. Serve with rice.
I have tried this with fresh veggies, and it just does not seem to taste the same, and my family thinks it is better with canned.. sometimes I also add a handful of frozen green peas with the other veggies.

i swear you will thank me.

Crockpot Lady said...

wow, inkely, this sounds wonderful---thank you for sharing it with me/us!
that's so interesting that the canned veggies taste better, really good to know.
xoxo
steph

Anonymous said...

No, no, THIS is the best slow cooker roast ever :-) : Put it on a bed of sliced mushrooms and cover it with one packet of dry onion soup mixed with one cup of red wine. Leave for 8 or 9 hours on low. Thicken sauce for delicious gravy to put on your delicious meat!

Erin Phillips said...

All I gotta say is YUMMY! My husband thought it was a little bit too peppery, but I loved it. (he is the one who can handle a salsa called spontaneous combustion but not pepper. Wuss!) I figure that next time I make it I will only use half of the peppercorn and garlic mix.

Anonymous said...

Mercy matilda, this was delicious! The entire family loved it - and you were right about the wonderful gravy. I sopped up every last bite with the fresh bread I baked to go with it. Soooooo good!

Rebecca said...

I made it tonight and it was good, but a little too spicy for me. My mouth was on fire!

Jen said...

I have had this recipe bookmarked for a while and decided to make it this week. YUUUUUUM! I think I'll use 1/2 of the peppercorn & garlic packet next time, but seriously...the best pot roast I've had in forever. It is definitely going into the meal rotation in this house! :) Thanks for sharing. Love your blog!

Barrie said...

This is in the crock as I type this!! I added a potato, some onion, and carrots. I can't wait to try it! Hubby is away for the night and he hates roast so I get to have it finally! Tomorrow it will be Shepherds Pie :)

Jenni said...

I put it in the crockpot this morning before work...hopefully it will be all done by the time I get home! :)

Megan said...

Sounds like you need a "best way to cook a roast in the crock pot" cook off! haha I'm excited to try this out. Where can I find the meat cheap tho, that is my biggest problem!

Oh and you have to try Kalua Pork, I think you just add coarse saly & liquid smoke, it's a hawaiin dish, so good!

Monique said...

This was so tasty (and easy). You were right about the broth, too. We used it to top our mashed potatoes. My family really enjoyed this. Thank u bunches, Steph!!

Anonymous said...

I made this last week but with a pork loin roast. I used ranch, pork gravy and onion soup mix packets.It was sooo good and will definately make again

Hannah said...

I made this Monday night using the same three packets you did. I added more than a couple cups of water, plus threw in some cooked egg noodles. This was waaaaaaaaay peppery to both me and my fiance. Our mouths were on fire. I think maybe next time I'd leave out the garlic and peppercorn packet!

Anonymous said...

I made this Sunday but had to substitute the Peppercorn and Garlic with Au Jus as my store didn't have the Peppercorn packet. It was wonderful! This is going into my rotation of must haves.

Hannah said...

This is, hands-down, the BEST roast I've ever made in the crockpot. You know how meat cooked in the crockpot has that sort of "I've been cooked in the crockpot" taste? Not that it's a bad thing, but this did not have that at all.

In addition to the other two packets, I used a roast gravy mix. As well, I wound up finishing the gravy in a pot on the stove. It was too salty even after adding 2 cups water, so I kept adding water until it was just right. I think I might've added 4 cups in total.

After that, I added a splash of red wine, used cornstarch as thickener, and then whipped in about a tablespoon of butter.

I served it to company. Everyone seemed to enjoy it a lot. I know I did as well as my husband! Another make-again recipe :)

Algebra Teacher said...

We had this 3-packet roast last week and it was wonderful! I added a little cornstarch to some of the gravy to thicken it up and served it over mashed potatoes. We will definitely have this again. Even my picky husband thought it was great!! Thanks for sharing the recipe.

Heather A said...

I didn't have any gravy packets or the Peppercorn packet on hand, so I used a Weber Mesquite Grill packet. It was good, but that packet was a little strong. I might use half next time. The broth was delicious and the meat was so tender!

Rona's Home Page said...

I followed a link to this recipe. The blogger shared that she makes it with short ribs.

Erica said...

Being a young professional, this was literally the first roast I've ever made! I think I've always been a little scared of making big meals in an oven and not really knowing what to do! Thank goodness for my crock pot and this website...you've given me confidence!

I put this together yesterday morning and added potatoes, carrots, an onion, and celery. The house smelled absolutely wonderful all day and I couldn't wait to see how it turned out. Around 6pm we dug in. The meat literally fell apart..it was SO moist and tender! My husband was very impressed with my cooking skills (usually he's the one who does the cooking in the house). We ate the meat along with the veggies that we dug out of the broth. All were VERY spicy (from the peppercorn packet, I assume) but very tasty! My lips were burning!

Thanks for another wonderful recipe (this weekend has been the weekend of crock-potting for me) and more importantly, giving me some confidence in the kitchen!

Brianna said...

This was the very first dish I made in my slow cooker and I must say it was absolutely DELICIOUS! I made it for my fiance with a side of mashed potatoes and warm rolls - let's just say he was a very happy man! Thanks!

Anonymous said...

Made this while we were snowboarding, so we would have something ready to come home to. It turned out AMAZING!! I used an Au Jus packet, and the broth was so flavorful. Who would have known 3 mystery packets could work magic! Thanks for all of your recipes- I've made a few so far, and they have all been hits! Thanks for making me look like I know what I'm doing in the kitchen!

Kristin said...

This was so yummy. My husband, who can be kind of picky, loved it. This will be added to my "make it again" list.

Anonymous said...

My family really loved this and it is so eaasy tomake

Marisa said...

I've had this recipe bookmarked since the day you posted. lol Well I finally got around to making it and I'm so glad I did! :) I have a lot of the broth/gravy leftover I'm going to freeze it up and use it next time I make this instead of buying the 3 packets again. Do you think that would work ok?

Marisa said...

I posted a question above regarding freezing the broth/gravy. Made this again last night with the frozen broth and the flavor didn't seem as strong. I didn't add any additional water so I don't know what went wrong. And the broth was frozen for less than 2 weeks. Conclusion, next time don't save the broth and freeze. lol Thanks again Steph for a great recipe. :)

Pat Moore said...

Okay, my version of this procuded dry, tough meat. I am going to list for you only the ways I deviated from your recipe and I hope you, Stephanie, or anyone else tell me what I did wrong to a perfectly wonderful recipe:
(1) 2.7 lb "English roast," instead of chuck (much leaner, in retrospect).
(2) 6-quart (oval) slow cooker, instead of 4.
(3) Adding potatoes and carrots at bottom pushed the roast up out of the water.
(4) cooked on high 1 hour, low for 5.
I think I know what you are going to say, but I need to hear it.
Pat

Stephanie O'Dea said...

Hi Pat,

this would have worked just fine, but you needed to cook it longer. Meat needs to have the opportunity to break down and tenderize. Although it was fully cooked, the meat didn't have the chance to break down and then soak up the juice. If you still have it, cut it into a few pieces, and shove it back in the juices for a few hours on low.

xoxo steph

Eileen said...

I made this yesterday but I felt the gravy was too pepper hot and had to make separate gravy on the side. Has anyone else made it with the whole packet of Garlic Peppercorn marinade and did you have the same problem?

Carol said...

I tried this tonight..it was delicious! I added onions, carrots and potatoes underneath the chicken, and it was perfect. I really liked the additional pepper taste from the Grill Mates package. It's a keeper!

jonsbeka said...

Hi there! I rarely leave comments on blogs, but your blog has become a lifesaver for me :) I am pregnant, with gestational diabetes, and NOTHING seems to ever set well in my stomach. Using my crock pot almost every day has helped SO much! I can start something in the morning, thereby avoiding having to cook during my sickest times. We had this roast tonight, and ALL of us loved it! I couldn't find the grill mates packet in my store, so instead I used a garlic italian packet and some freshly ground pepper. I also put potatoes and carrots in the bottom with the one cup of water. I didn't need to add any more liquid to the recipe. I made a gravy out of the au jus, which turned out wonderfully. The next best thing to all of us eating it (kids can be SO picky) is that my kids were intrigued enough to help make it. Thanks again!

Sarah said...

I finally tried this recipe about two weeks ago and it came out great! We just moved into our first house and two weekends ago had about 4 people over (plus the two of us) to help clean the place. I threw a 2.5 pound chuck roast into my crock pot with onions, potatoes, and carrots. I couldn't find the Peppercorn & Garlic Grill Mates so I used Garlic, Herb, and Wine GM instead. Everything was so tasty, it smelled delicious all day and had so much flavor. I was glad that we were able to feed our helpers a good meal and didn't just call out for pizza!

Anonymous said...

Some of you have mentioned using Lipton Onion Soup mix. For those of you on a gluten free diet, I understand that Lipton Onion Soup mix is no longer gluten free. Please be careful.

marla said...

I made this tonight - loved it. My husband thought it was too spicy, so will probably just use half the peppercorn packet next time. One change I made - I cooked it in a can of beef consomme rather than one cup of water and it was yummy!

Anonymous said...

amazing! will become a regular!! :)

ktquilts said...

We had this a couple times and loved it. Then on a whim I substituted red wine for the liquid. It rocked our world. The best ever!

Staceface said...

I just tried this today but did half the packet of the peppercorn. I loved the taste. It was just hot enough for us. My two-year old is out of luck though. I wouldn't make it any different next time because I loved it THAT much.

Staceface said...

P.S. this was my first meal ever on the slow cooker. Thank God for this blog. Making taco soup tomorrow and I am so excited! Who would've thought crockpots would be so awesome.

albinofemme said...

I'm a poor college student, so I substituted the chuck roast with cheaper cubed steak. I'm hoping it turns out all right - the combination of flavors/the gravy sound lovely.

SparkBunny said...

I've made this roast several times since discovering your blog, but today i had to change it up a little because i was out of italian dressing packets and didn't want to go back to the store. Again. BUT, in the fridge i had some zesty italian dressing that i don't remember buying, so i decided to use that instead. I did 1 cup water in the crock, then put in my mostly frozen roast, then mixed 1 cup of the dressing with the remaining 2 packets and poured that over the roast. Then cooked on low for 7 hours. Since we were home all day, my husband wouldn't shut up about how good it smelled. When i cut it up for dinner, he soaked it in the juice in the bottom of the pot for about 20 seconds before eating it. He ranted and raved about how great it tasted so much that he then demanded that i make a comment on your blog about it. Even though there were no survivors, i mean leftovers, he suggests using the leftovers to make a sandwich, and then dipping it in the leftover juices. He's a big french dip fan.

Alicia said...

I found your blog a few days ago. I must say, I am so HAPPY I did. I love cooking in my crock, just tired of doing the same dishes. When I first saw this recipe, I said to myself, I have all of this here. So, I put it together & we had it for supper the next night. I was lost for words. It was FANTASTIC!! My husband said that it was the best thing I have cooked in a while...lol. I have since told family & friends, about this dish & your blog. Thanks for doing what you do!! I look forward to following your blog & cooking more of your dishes.
*****Alicia*****

ERinHS said...

Making this for the 2nd time today... will probably never prepare a roast in any other fashion again.

Barbara said...

I just looked up and added together the amount of sodium in those three packets, and comes to 845 mg. per serving, which is atrocious. It's easy to make your own sauce/spice mixtures, and fun, too! I buy little boxes at 10/$1 at the dollar store, and make a whole batch at a time. Recipes can be found for all those things, and they are far less expensive, too, as well as healthier. No more chemical preservatives, or colors, or unpronounceable, questionable ingredients needed! I'll be glad to share some recipes.

Jim Thompson said...

Would have tasted better without Michelle Obama.

Annie said...

Amen to that, Jim. This recipe sounds delicious but Michelle would not approve. Too much salt in the seasoning packets. LOL

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