Instant Pot 3-Packet Pot Roast is the most flavorful roast ever. Flavored with Italian dressing, brown gravy, and Ranch seasoning, this easy dinner recipe is sure to become one of your most requested meals.
I like to serve it over mashed potatoes, rice, or egg noodles. Peas or green beans make a great side.
The 3 packets of seasoning are Ranch seasoning, brown gravy, and Italian dressing mix and they not only season the beef but form a rich, salty gravy that is absolutely delectable.
This recipe only takes about 10 minutes to prep and then it cooks in the Instant Pot for 90 minutes followed by a 15 miutes Natural Pressure Release.
In addition to the 3 packets, the only other ingredients are a little vegetable oil to sear the meat in (don’t skip this step. It adds so much flavor.), a cup of beef broth, and a little cornstrach if you want to thicken the gravy up some.
You’ll need a 3 to 3 1/2 pound chuck roast for this recipe. I love cooking chuck roasts. The amount of fat in them makes them cook up super flavorful and tender. Typically I slow cook a chuck roast but I love that an Instant Pot gives the same result in much less time. The great thing about this pot roast is it only tastes better with time. It will keep in the refrigerator for 4 to 5 days. And it freezes well.
Instant Pot 3-Packet Pot Roast Recipe Tips:
This pot roast is fairly salty. If you have to watch your salt intake or don’t like salty foods, I recommend using reduced-sodium beef broth and reduced-sodium Ranch seasoning.
I think this roast tastes best shredded so that the gravy completely coats and flavors it. It cooks up so tender it is super easy to shred with 2 forks. When you shred it, you can pick out and discard any pieces of fat.
Try These Other Awesome Recipes Using a Chuck Roast:
Watch the short video below to see how easy this recipe is to make.
Instant Pot 3-Packet Pot Roast
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 to 3 1/2-pound) chuck roast
- 1 packet Ranch seasoning
- 1 packet Italian dressing mix
- 1 packet brown gravy mix
- 1 cup low sodium beef broth
- 1 tablespoon cornstarch
- Chopped fresh parsley,, optional
Instructions
- Turn Instant Pot on "Saute" mode. When hot add the oil and swirl to coat the bottom. Add chuck roast and cook until browned on both sides.
- Press "Cancel"Sprinkle all 3 packets over the roast. Pour the broth over the roast.
- Place the lid on the pot and make sure valve is in "sealing" position.Press "Manual" or "High Pressure" for 90 minutes.
- Do a Natural Pressure release for 15 minutes and then release the remaining pressure manually. Remove the lid.Remove the roast to a serving plate or large bowl.
- Stir the cornstarch with 1 1/2 tablespoons of cold water. Add to the Instant Pot and turn to "Saute". Simmer for 2 to 3 minutes to thicken.Meanwhile, shred pot roast with 2 forks. Return to Instant Pot when sauce has thickened.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Not enough liquid. 30 minutes into the cooking time, my instant pot stopped and said Food Burn. I had to quick release and add water, about 1/2 cup. Restarted it and cooked another hour and it wasn’t fork tender. Not tough, just not fork shreddable. I’ll probably go back to my crockpot for this one.
Great recipe. I used half of each of the three packets and it turned out great. I think full packets would have been way too salty. Meat was so flavorful and tender. Will be making again!
I was wondering how long to cook for a 2 1/2lb roast?
This is better than a similar recipe I used with a slow cooker. Based upon my slow cooker experience, I substituted water for the beef broth and it turned out great in the instant pot.
Soooo DELICIOUS! My favorite go to recipe for pot roast. I added whole onions to the pot roast. Easy to make! Does not disappoint. So yummy!!
This is hands down the best roast that I’ve ever made! My husband and father-in-law raved about this roast and that does not happen often and my 16 yr old came back for 3rds. I absolutely love how simple and easy this recipe is and being able to use my instant pot is definitely a plus.
I love this recipe too! Perfect for a family meal.
OMG this is SO good !!
I halved the recipe for my 3 quart Instant Pot, and added about a quarter jar of sliced pepperoncinis, with some of the liquid.
Also added additional broth and water about half way up the roast.
Hands down the BEST French Dip i have ever tasted, much less cooked myself!! Oh yes, i WILL repeat this recipe!!
I have been cooking for more than 50 years and fed a family of 6 pot roast every week for many years. I made this recipe for the first time this week and it was the absolute best pot roast that I have ever made. It was seasoned just right and the gravy was not greasy or lackluster. I made it in the oven rather than my instant pot and it stilled turned out to be a HIT. Thank you for posting this recipe!
It was great! My entire family liked it and told me to add it to the list of things to make again. I plan to soon.
Best pot roast ever. Period. I cooked the roast for 80 minutes and then released steam and added the baby carrots and baby potatoes and cooked for another 10 minutes and let it naturally release.
I’ve made this beef roast in my Instant Pot. But since I recently suffered a torn and badly bruised hamstring and a fractured wrist from a fall I decided to try it in my crock pot without browning the roast. I put the roast in first added 2 packets each of Italian dressing mix, ranch dressing mix, and brown gravy mix and 2 cups of beef broth. I also added 3 onions cut in quarters, baby carrots and celery. We’ll have this over mashed potatoes and with a salad.
I have to say my husband and I both thought the one in the Instant Pot was the best beef roast we’ve ever tasted. I’m hoping the crock pot results are as delicious.