Description
This Three Packet Roast recipe delivers a tender, flavorful beef roast seasoned with a trio of seasoning mixes and slow-cooked to perfection. It’s an easy, hands-off meal perfect for busy days, with juicy shredded beef that pairs wonderfully with mashed potatoes and the natural gravy created during cooking.
Ingredients
Scale
Main Ingredients
- 2 to 3 pounds boneless Rump Roast (or your favorite boneless beef roast)
- 1 packet (0.87 ounce) Brown gravy mix
- 1 packet (0.7 ounce) Italian Seasoning (Good Seasons brand recommended)
- 1 packet (1 ounce) Ranch dressing/seasoning mix
- 1½ cups water
Instructions
- Prepare the Slow Cooker: Grease a large slow cooker (7-quart size recommended) to prevent sticking.
- Add the Roast and Seasonings: Place the boneless rump roast into the slow cooker. Evenly sprinkle the brown gravy mix, Italian seasoning, and ranch dressing mix all over the top of the roast.
- Add Water: Pour 1½ cups of water around the roast inside the slow cooker to help create a flavorful cooking liquid and tenderize the meat.
- Slow Cook the Roast: Cover the slow cooker with its lid. Cook the roast on low heat for 10 to 12 hours or on high heat for 7 to 8 hours, until the meat is tender and easily shredded.
- Prepare to Serve: Once cooked, discard any fat from the roast. Shred the meat using two forks within the slow cooker, mixing it with the natural gravy formed during cooking.
- Serve: Serve the shredded roast hot alongside mashed potatoes or your preferred side dish. Enjoy the rich, savory flavors!
Notes
- If you don’t have rump roast, other boneless beef roasts like chuck or bottom round work well.
- Adjust seasoning mixes based on personal taste preferences or dietary restrictions.
- The natural gravy formed can be spooned over meat or mashed potatoes for added flavor.
- Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For an even richer sauce, you can thicken the cooking juices with a slurry of cornstarch and water after shredding the meat.
