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This 3 Packet Roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables. This simple yet flavorful recipe is a go-to for cozy family dinners or meal prepping for the week.

The finished 3 Packet Roast in a crockpot with potatoes, celery, carrots, and onions.

3 Packet Roast

With this recipe, the slow cooker does all the work! After a quick sear, everything goes into the crockpot, and hours later, you’re rewarded with melt-in-your-mouth beef and a deliciously seasoned gravy. This recipe features pot roast with onion soup mix, a tried-and-true classic for deep, savory flavor.

I love how simple it is to put together, and then the slow cooker does all the work, leaving me free to enjoy the day. You will love how the meat becomes tender and juicy while the vegetables cook alongside it, making it a one-pot meal perfect for busy days.

Ingredient Breakdown

  • Beef chuck roast (3 lbs) – A well-marbled cut that becomes fork-tender after slow cooking.
  • Olive oil (1 Tablespoon) – Helps develop a flavorful crust when searing.
  • Italian dressing mix (0.6 oz packet) – Adds a herby, zesty depth to the roast.
  • Lipton onion soup mix (1.0 oz packet) – A key ingredient that brings rich, oniony flavor.
  • Au jus gravy mix (1.0 oz packet) – Creates a delicious, savory broth that coats the meat and veggies.
  • Water (1 cup) – Helps dissolve the seasoning packets and keeps everything juicy.
  • Yukon gold potatoes (2 lbs, scrubbed & quartered) – Creamy and buttery, these hold up well in the crockpot.
  • Carrots (1 cup, peeled & sliced into rounds) – A touch of natural sweetness to balance the savory flavors.
  • Celery (1 cup, sliced) – Adds a bit of texture and extra flavor.
  • Onion (1 medium, sliced) – Softens and blends into the rich broth.
The recipe ingredients with text overlay labeling each.

How To Make a 3 Packet Roast

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

  1. Sear the roast – Heat olive oil in a cast iron skillet  and brown the roast on both sides for 2-3 minutes per side.
    Olive oil in a pan and the seared pot roast in the pan.
  2. Layer in the crockpot – Transfer the roast to a slow cooker and arrange the potatoes, carrots, celery, and onions on top.
    The seared pot roast and veggies added to a crockpot insert.
  3. Season – Whisk all three seasoning packets into 1 cup of water until combined. Pour the mixture over the roast and vegetables. 
    The seasoning packets and water mixed together and then poured over the ingredients in a crockpot.
  4. Slow cook – Cover, and cook on low for 8 hours until the meat is fall-apart tender.
    The roast before and after it's slow cooked.
  5. Serve and enjoy – Shred the roast or slice it against the grain, then ladle the flavorful broth over everything before serving.
    Pot roast and potatoes on a white plate.

Top Recipe Tips

  • Don’t skip the sear! – Searing locks in flavor and adds depth to the final dish.
  • Cut veggies evenly – This ensures everything cooks at the same rate.
  • Use a fatty roast – A chuck roast with good marbling will be the most tender.

Pot Roast With Onion Soup Mix FAQs

Can I make this recipe without searing the roast first?

I recommend not skipping this step as it really helps to make the meat extra flavorful.

Can I add other vegetables?

Add any other vegetables of your choice to customize the recipe.

What if my roast is too tough after cooking?

You may need to leave the roast in the crockpot for another hour or two until it gets more tender.

Pot roast made with onion soup mix on a white serving platter.

More CrockPot Recipes

The finished 3 Packet Roast in a crockpot with potatoes, celery, carrots, and onions.
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3 Packet Roast

This 3-packet roast is the ultimate slow cooker comfort meal! With just a handful of pantry-staple ingredients, it creates a rich, savory pot roast with tender beef and perfectly cooked vegetables.
Prep: 15 minutes
Cook: 7 hours
Total: 7 hours 15 minutes
Servings: 8 people

Equipment

  • Cast iron skillet
  • Crockpot
  • measuring cups
  • whisk
  • Large spoon or spatula
  • Knife
  • Cutting board

Ingredients 

  • 3 lb beef chuck roast
  • 1 Tablespoon olive oil
  • 0.6 oz packet Italian dressing mix
  • 1.0 oz packet Lipton onion soup mix
  • 1.0 oz packet au jus gravy mix
  • 1 cup water
  • 2 lbs Yukon gold potatoes, scrubbed and quartered
  • 1 cup carrots, peeled and cut into rounds
  • 1 cup celery, sliced
  • 1 medium onion, sliced

Instructions 

  • Preheat a large cast iron skillet and add the olive oil.
  • Sear the roast on both sides for about 2-3 minutes each.
  • Remove the roast from the pan and place in a large crockpot.
  • Add the potatoes, carrots, celery, and onions on top of the roast.
  • Add all three packets to a cup of water and whisk together.
  • Pour the packet mixture over the roast and vegetables.
  • Cook in the crockpot on low for 8 hours.
  • Serve and enjoy.

Notes

Store: Store leftovers in an airtight container in the refrigerator for 4 days.
Freeze: For longer storage, freeze portions of the roast and vegetables in freezer-safe containers with some of the broth. They will keep well for up to three months. Please note that the vegetables will lose their structure once defrosted.
Reheat: Warm in a pot on the stovetop over medium heat, adding broth or water if needed. You can also reheat it in the microwave at 30-second intervals until it is heated through.

Nutrition

Serving: 1.5cup, Calories: 439kcal, Carbohydrates: 26g, Protein: 36g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 689mg, Potassium: 1172mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2755IU, Vitamin C: 25mg, Calcium: 62mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: American
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