Life Just Got Easier: The 3-Packet Baked Pot Roast You’ll Love!

Directions:

1. Preheat your oven to 325°F (165°C).

2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

3. Season the chuck roast with salt and pepper, then sear it for 3-4 minutes per side until beautifully browned. Remove and set aside.

4. Toss the carrots, potatoes, and onion in the pot to coat them with any leftover oil and browned bits.

5. Nestle the roast on top of the vegetables.

6. In a small bowl, whisk together the ranch, Italian, and brown gravy mixes with the water or beef broth.

7. Pour the mixture evenly over the roast and veggies.

8. Cover the pot with a lid or foil and bake for 3-4 hours, until the meat is fork-tender and falls apart easily.

Serve hot with plenty of gravy spooned over the meat and vegetables.

Tips & Variations:

• Mix in other root veggies like parsnips or turnips for extra flavor and nutrition.

• For thicker gravy, stir together 1 tbsp cornstarch with a bit of water and add it to the pot about 30 minutes before cooking ends.

• To cut down on sodium, choose low-sodium seasoning packets and broth.

This no-fuss pot roast recipe brings big flavor with minimal effort—just the way comfort food should be. Give it a try and make your weeknight dinners that much easier and tastier!