Make a copy of this dish.
On hectic weeknights when you just want something big and tasty but don’t feel like cooking, this Baked Three Packet Pot Roast is a godsend.
Pot roast was a mainstay at gatherings of my Midwest family.
This updated take on the classic uses convenient package spices that don’t skimp on flavor to save time without compromising on quality.
On weekends, when you’re craving a comforting supper to unwind with after a hard day, this is the ideal choice.
For a traditional comfort meal, try serving this pot roast with steaming green beans, creamy mashed potatoes, or both.
A mixed-greens salad with a delicate vinaigrette might be a welcome contrast if you’re seeking to brighten up your dish with some color.
Warm crusty bread is a must-have to mop up that delicious gravy.
6-Serving Baked 3-Packet Pot Roast
What You Need:
one chuck roast (three to four pounds)
half a package of ranch mixing
Italian dressing mix, one packet
1 bottle of brown gravy mix
one cup of beef broth or water
2-Tbsp drizzled olive oil
Chop four or five big carrots into bits after peeling.
4-5 medium potatoes, after peeling and chopping,
2/3 of a big onion
How to Follow
The oven should be preheated at 325 degrees Fahrenheit (165 degrees Celsius).
Warm the olive oil in a big Dutch oven or oven-safe saucepan over medium-high heat.
After seasoning the chuck roast with salt and pepper, brown it by searing it in the saucepan for 3 to 4 minutes each side.
Take the roast out of the skillet and put it aside.
Coat the carrots, potatoes, and onion with the remaining oil by adding them to the same saucepan and quickly stirring.
Return the roast to its original position atop the veggies.
The packets of ranch, Italian, and brown gravy should be mixed with the water or beef broth in a small dish until well incorporated.
Finish up the roast and veggies by pouring the sauce over them.
Roast in a preheated oven for around three to four hours, or until the flesh is very soft and readily breaks apart when touched.
You may cover the pot with foil or a lid for further protection.
Warm the dish and ladle the gravy over the veggies and meat before serving.
Tips and Variations
Toss in some additional nutritious root veggies, such parsnips or turnips, if you want.
About half an hour before the gravy is done simmering, thicken it up by stirring in a slurry made of a tablespoon of cornstarch and a little water.
Using broth and packet mixes with less sodium is one way to cut down on salt.
Storing “Life Doesn’t Get Easier Than This 3-Packet Dish” is straightforward and helps keep the leftovers fresh and ready for later. Here are some tips:
How to Store
Cool First: Allow the dish to cool to room temperature before storing to prevent condensation and bacterial growth.
Refrigerate: Transfer the dish into an airtight container and refrigerate within 2 hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, place the cooled dish in a freezer-safe container or heavy-duty freezer bag. Label with the date, and freeze for up to 2-3 months.
Reheating
Microwave: Reheat individual portions in the microwave on medium power, stirring occasionally until heated through.
Stovetop: Heat in a saucepan over medium-low heat, adding a splash of water or broth if needed to prevent drying out.
Oven: Reheat in a covered oven-safe dish at 350°F (175°C) until warmed through.
Tips
Avoid Repeated Reheating: Only reheat the amount you plan to eat to maintain the dish’s quality and reduce the risk of foodborne illness.
Check for Spoilage: Before consuming leftovers, ensure there are no off smells, colors, or textures.
Following these tips will help you enjoy your 3-packet dish safely and deliciously even days after it’s made!
To provide a more accurate nutritional breakdown for “Life Doesn’t Get Easier Than This 3-Packet Dish,” I’ll need to know the specific ingredients and quantities used.
However, a typical version includes chicken, a packet of ranch seasoning, a packet of gravy mix, and a packet of Italian seasoning, cooked in a slow cooker. Here’s a general estimate based on common ingredients and preparation:
Nutritional Information (per serving, assuming 6 servings total)
Calories: 300-350 kcal
Total Fat: 15-20 g
Saturated Fat: 5-7 g
Cholesterol: 70-100 mg
Sodium: 1,000-1,500 mg
Total Carbohydrates: 10-15 g
Dietary Fiber: 0-2 g
Sugars: 1-3 g
Protein: 25-30 g
Key Points
High Sodium: Due to seasoning packets. Consider using low-sodium versions to reduce sodium content.
Good Protein Source: Mainly from the chicken or other protein used.
Moderate Fat Content: From the chicken and possibly added fats or oils.
These values are approximations and can vary depending on the exact ingredients and their quantities.
For a precise breakdown, using a nutritional calculator with your specific recipe details is recommended.