It’s called Instant Pot Three Packet Roast for one reason. You use 3 packets of seasonings to make it, but it should be called Magic Roast because it’s THAT CRAZY GOOD.
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**This recipe was updated September 2021
Instant Pot 3 Packet Roast
So I’m telling no lies here when I say something magical happens when you combine these three packets of seasonings together to make this roast beef with gravy. The combination of these three envelopes of spices give you that super seasoned, beefy, full of flavor au jus that is PERFECT for putting on mashed potatoes.
Which size of Instant Pot can I use?
Ok, so you need your Instant Pot. I use an 8 Quart Instant Pot very similar to this one. Using a pressure cooker is the best way to tenderize a tough, economical piece of beef.
If you’ve just received your Instant Pot and you’re a little hesitant to start working with it, take a peek at this Instant Pot For Beginners Guide that I put together. It will help you feel a bit more at ease working with the cool appliance!
Making this Instant Pot Roast Beef and Gravy
This 3 packet roast couldn’t be easier. I literally thought to myself that it can’t be that delicious when my friend told me about it. She said to make this recipe, you won’t be sorry.
I am not. (sorry.) Nor will you be.
If your roast has string around it, be sure to remove that first.
- Saute the roast in the instant pot on all sides.
- Add the packets.
- Add the water or beef broth.
- Done like dinner. (well, it is dinner. )
See how easy it is??
Can I Substitute The Packets?
I would say no because, without these packets, you’re changing the recipe into something other than a 3 packet roast.
That being said, I have another recipe on the blog that uses a pork shoulder roast that’s similar to this recipe. It’s called Instant Pot Mississippi Pork Dip Sandwiches.
And wow, it’s an equally amazing recipe if you like pork dip sandwiches!! It’s just as easy to make as this 3 packet roast, it just uses a few different seasonings!
What Would I Serve With This Pot Roast?
I prefer to serve mashed potatoes with it. However, you could serve these Instant Pot Totally Loaded Mashed Potatoes, or if you wanted to go the low carb route, you could try these Instant Pot Cauliflower Mashed Potatoes. Also, these 3 Minute Buttery Maple Instant Pot Carrots would be a fantastic side dish!
Other alternatives for serving
– Quartered and boiled potatoes
– Hot buttered noodles
– On toasted buns or slices of bread for a hot beef sandwich.
– Any other starchy vegetable side dish (corn, sweet potatoes, etc)
What Cuts Of Beef Can I Use For This Recipe?
You’ll want the toughest, cheapest beef roast you can find. The instant pot is a pressure cooker, and when it cooks the meat under pressure, it REALLY tenderizes it. So using an expensive beef roast would be a complete waste of money.
Use cuts such as:
- Rump Roast
- Brisket, etc.
In Canada, we use cuts called:
- Outside/Inside Round
Another benefit to using cheaper cuts of meat is while they’re tough, they are usually very flavorful in comparison to more tender roasts. The golden rule is the tougher the cut, the more flavor it will have. So using an Instant Pot can render the roasts mouthwateringly tender.
Won’t it be Too Salty?
If you are concerned that the seasonings may make this 3 packet roast too salty, feel free to cut back each packet amount in half. Still use equal parts of the packets, but just use half of each one.
Also, using a low sodium beef broth may help tone down the seasonings if you are salt sensitive.
This 3 envelope roast is so delicious that you’ll want to use the rest of those packets up fast so they won’t go stale!
Can I Make This Roast With Potatoes and Carrots?
If you want to make this into a three-packet pot roast, it’s super easy. First, take the roast and cut it into the approximate size that your potatoes are. The potatoes should be WHOLE, not cut into smaller pieces. The carrots should be full-sized, thick carrots (not baby carrots) and should be cut into fairly big chunks.
Put the potatoes in with the sections of meat, and wrap the carrots in some aluminum foil (adding butter and/or whatever seasonings you might want to add), and place that on top of the roast and potatoes. **If you want firmer carrots, double wrap the carrots in foil.
How do I make this 3 Packet Roast in the Ninja Foodi?
Yes, absolutely. In fact, you can make this beef roast with gravy in any electric pressure cooker you have. The timing will be all the same.
Can I Make This Beef Roast In A Slow Cooker/Crock Pot?
You sure can! Of course, it will need a lot more time to cook in a slow cooker rather than a pressure cooker, but the flavors will be the same!
Prepare the roast exactly the same as you would the Instant Pot, but cook the roast on high for 5 – 6 hours or low for 7 – 8 hours.
This instant pot beef roast will stay great in the fridge for up to five days in an airtight container.
Freezing the leftovers will stay good for up to two months in a freezer-safe container.
Using the Leftovers
With the leftovers, (if you have any!), you could make:
- Hot Beef Sandwiches
- Beef Pot Pie
- Shepherds Pie
- Beef Hot Pockets
- Slow Cooker Beef Barley Stew
- Or, simply make up extra ‘tv dinner’ type meals that you can simply heat and eat!
I hope you can see the versatility in this amazing Three Packet Instant Pot Roast. It’s really so delicious, it has to be one of my all-time favorite meals. When you make this roast beef, I’d love to hear what you thought of it, and how you might have changed the recipe!
I’m always open to new ideas! Thanks so much for stopping by The Salty Pot today and I hope you have a wonderful day!
Crazy Delicious Instant Pot 3 Packet Roast
This Instant Pot 3 Packet Roast is so easy to make in the pressure cooker! It's tender, savory and it makes its own gravy! Win win!
- 1 3lb beef roast (tough cut)
- 1 packet of ranch seasoning (powdered)
- 1 packet of Italian dressing mix (powdered)
- 1 packet of brown gravy mix (powdered)
- 1 cup beef broth (low sodium) (or water)
- 1 Tbsp cornstarch + 2 Tbsp water (slurry)
- 1 Tbsp Oil for frying
- Turn the Instant pot on to 'saute' add the oil and brown the roast on all sides.
- Sprinkle the ranch seasoning packet, the Italian dressing packet and the brown gravy mix packet over the top of the roast.
- Add the beef broth (or water)
- Place the lid on the pot, place the toggle switch to sealing, and press manual, high pressure for 90 minutes.
- Do a Natural Release for 15 minutes and then a Quick Release to release the rest of the pressure in the pot.
- Carefully remove the lid.
- Remove the roast to a plate to rest
- Press the saute function. Make a slurry of the cornstarch and water to thicken the gravy. Add it to the pot and stir until it thickens.
- With two forks, begin to shred the beef roast.
- Serve the roast over potatoes or rice and drizzle the gravy over the top. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1/2 lb
Amount Per Serving: Calories: 722Total Fat: 45gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 273mgSodium: 857mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 70g
Did anyone else have an issue with the error code Burned Food? The water kept evaporating so by the time it was ready to pressure cook, it would error out because of the food sticking/burning on the bottom of the pan. I double the liquid and added again… Same. Trying 6 C liquid right now… Sigh
Hey Ryan! I’m sorry to hear you were having issues with a burn notice. I’ve never had this problem. It’s odd that the liquid would completely evaporate. Was the switch moved to “seal”? Or did you notice any vapor/steam leaking outside the lid? You added A LOT of liquid to this recipe to make it work, so something is telling me that maybe the IP you have is having issues with not a perfect seal?
This is because after you have sauted anything on the bottom of the pot, it’s too hot to just turn on and cook your meal. After sauteing food, wait at least 5 to 10 minutes for it to cool down and then turn the pressure cooker on again.
Jeanette W. says
My husband never liked roast until we had this one. We’ve been making this ever since! Love it!!
This makes me so happy to hear Jeanette!! I have to admit, it’s my favorite way to make beef roasts as well,.. just SO flavorful!! Thank you for commenting!!
Kathy E says
Perfection! This was our main dish for Easter dinner as my son requested a beef roast. I took your suggestion and bought 4 pounds of London Broil, which is very lean, but can be tough. 90 minutes in the IP made me skeptical, but I trusted the reviews and am so glad I did! The roast was fork tender, delicious and the gravy was just the best! This will be the only way I prepare a beef roast from this day forward! Thank you!
Oh Kathy I’m SO happy that you loved this recipe! I agree with you, this is the best way to prepare a beef roast for sure!! It’s so flavorful and tender. Thank you so much for taking the time to comment!
HI! Making this tonight – Sirloin Roast is 2.2 pounds….fairly thick….80 minutes maybe?
Hi Stephanie! Sorry I didn’t get back to you sooner! How did it turn out for you?
I have made my roasts this way ever since I found your recipe last year, and it is always delicious! Everyone loves it, and any leftovers are gone the next day. Even my pickiest eater gets seconds! I am so glad I found this because I always know my roast will have a lot of flavor, and I have yet to have one come out dry. Thank you!
You’ve made my day Amie!! Thank you for taking your time to comment! 🙂
If using a bigger roast (5-6 lbs) how do adjust time and liquid?
Hi Kim! So the liquid amount will stay the same (but you could add an extra half cup of liquid for more gravy if you wanted). If it were me and the roast was around 5 lbs, I would increase the time to 120 minutes, and still let the machine naturally release for 15 minutes after cooking time.
Let me know how it works for you!
My roast didn’t get tender. I used a Chuck roast. It was very tasty and I will try again. It was just not as tender as I thought it would be. We had to slice it with a knife. It didn’t tear apart with a fork. Any suggestions to make it more tender?
That’s really interesting that it didn’t get tender Tonya. I think maybe it wasn’t cooked long enough if it was a bigger roast? If you’d like, shoot me an email at email@example.com and I can try and toubleshoot it with you.
Does the meat need to be thawed? Or can it be frozen? Also any changes you’d make for deer meat?
Hi Katie 🙂 So, I suppose you could start with a frozen roast, but it would take longer for the pot to come to pressure to start cooking. Personally, I would start from fresh. As for deer meat, I know that deer is quite lean and unfortunately I have no experience cooking with it. I can’t confidently tell you how long it would take to arrive at the shredding state and if it would be overcooked. I think it would be tasty, given the additional ingredients, but you might look at it being a sliced roast, rather than shredded.
If you go ahead and try it, I would LOVE to hear your results!!! I would definitely add it into my post and give you credit. I think it’s an interesting idea! You can email me directly at firstname.lastname@example.org
I’ve made this recipe 3 times with deer roast frozen and thawed!!!! Tender and delicious. I LOVE this recipe.
Jen, I can’t thank you enough for commenting. I’ve wondered how a venison roast would be with this recipe, and I’m THRILLED that it worked out so well for you!! I’d like to email you and ask you more questions about it if I can? Or you can email me and I’ll reply at joanne@thesaltypot. com… thanks again for commenting!
This recipe is very tasty! The beef (used two 1.5 pound chuck roasts) was very tender and the gravy was very flavorful.
Seared roasts on all sides for a total of 10 minutes.
I wanted to cook potatoes and carrots in the Instant Pot as well, so I increased the beef broth to 2 cups and then cooked the roast as instructed. Removed the roast to a plate and covered tightly with foil.
Added 1.5 lbs of small yukon gold potatoes (a little larger than golf balls in size) and 6 large carrots cut into 2 inch chunks. Cooked on Manual High for 3 minutes, then quick released the pressure. Most potatoes were done except for 2 larger ones. Could have pressed sauté to continue cooking but instead put veggies in a bowl covered tightly with foil to continue steaming. By the time the gravy was done, all potatoes were done and carrots were still tender, not mushy.
Turned on sauté and once the liquid was simmering, I added a slurry of 2 tablespoons corn starch mixed with 4 tablespoons cold water. Gravy thickened up nicely and there was lots of gravy to go around!
Woohoo Esther!! That’s fantastic that you expanded on the recipe to add veggies. I’m so happy that you think it’s tasty! Thank you so much for commenting 🙂
For the cook setting. Is it Normal/High or More/High. Thanks
Hey Kelly – My IP doesn’t have those specific settings, so I’d say just a normal/high setting. Let me know how it worked out for you if you can! You can shoot me an email at email@example.com
Alexandra W says
Hi! We recently got an Instant Pot and this was the first recipe we made in it. It is now one of our absolute favorite recipes! However, there never seems to be enough gravy for us and I was wondering if you think doubling the liquid and seasoning without doubling the meat would mess up the recipe. Thank you so much for sharing this amazing recipe!
Hi Alexandra! I totally get what you’re saying about the gravy.. it’s soooo delicious! My only concern for doubling the liquid and seasoning is that might become too salty. I think what I’d do is at the end of cooking the roast, remove it, let it rest, and then add extra beef stock. You could also add some extra seasoning packets but do it gradually, say…1/4 of each packet. Bring the IP to a saute to boil the gravy and taste as you go so it doesn’t get too salty for you. Then, when you have it perfect and want it a bit thicker, then add more slurry.
Let me know how it goes!!! Thank you so much for liking the recipe!
I have a top sirloin roast. Will I need to adjust the time any? I’m not sure if that’s considered a “tough” cut of meat or not.
That should be totally fine Ruth. As long as the weight is relatively the same to what I used in the recipe, you’re good to go!
My family liked this roast the best out of any that we’ve had, so it will be replacing those recipes! I cooked this exactly to the recipe, and I have a few questions (besides my previous question about pouring the broth).
1) In your photos, the roast is cut into pieces – or maybe sliced halfway through? Can’t tell. My roast was 3.5lb, and round and thick rather than long like in your photo, and it was not that tender (though still tasted good). I’ve never seen anything but round-shaped roasts in grocery stores. Maybe putting some cuts in it or cutting it into chunks would get it more tender? Or just cooking it longer because it’s thicker?
2) For how long do you brown each side of the roast? The prep time says 3 minutes but it was about 10 for me; maybe I seared it for too long.
3) How long does it take the gravy to thicken? I boiled and stirred it for at least 5 minutes and it still wasn’t that thick so I added a bit more slurry.
Hi Amy! First, let me thank you for taking the time to rate and comment on my recipe, it REALLY means a lot! So to answer your questions:
1. The roast I used was tied with string, and the cuts you’re seeing are the marks from the string that I removed. The cut of roast I used was a small sirloin roast that’s typically pretty tough. I think if your roast is shorter and thicker, you might want to cook it a tad bit longer but not by much. You can always put the lid back on and further pc it for another minute or two, rather than overcook it and you can’t take that back.
2. I really just seared it long enough to get some good color. 3 minutes is an all-around close time estimate because it will really depend on how cold your roast is when you go to sear it – That will totally make a difference.
3. So the thickening should happen within a minute or two if the gravy is hot enough. Also, in my experience, sometimes you can even ‘boil out’ the thickening if that makes sense. I’ve had it happen about 3-4 times when I’m thickening something with a cornstarch slurry, and if it boils too long, the thickness dissipates and you have to add more.
My last thought is that all your questions have to deal with the temperature of the pot. I’m wondering, have you checked your instant pot to see if maybe the elements are not heating up quick enough? (or hot enough?). Does your IP take a long time to get to pressure before it starts to count down?
I would do some investigating online at the IP website and see if they address something like that — or, if you can talk to someone and have them address that if you find it’s happening.
Thank you again for commenting!! Have a fantastic day!
Amy E Green says
This is a really dumb question, and I think I know the answer but I just want to make sure. I pour the beef broth in ON TOP OF the roast, right? It does make most of the seasoning fall off, but I figured if I didn’t do that, I’d have a weird clump of seasoning when it was done. I haven’t made many pressure cooker recipes.
Yep, absolutely Amy!
Jim Williams says
I usually prefer to smoke a chuck roast like brisket but I tried this recipe and now this 3 packet method is definitely my favorite. no more chuck on the smoker for me.
That’s so awesome Jim! Secret be told though – I’ve been wanting to get a smoker!! Smoked chicken, smoked fish,.. wow.. it all sounds so delicious to me!!
This is by far THE BEST ROAST EVER!!!!
Thank you so much Michelle, I wholeheartedly agree with you! 🙂
I just realized I put in 2 cups of beef broth…did I ruin it?
hey Steph! No.. not at all. What I would do in this situation is when you remove the lid and take out the roast, taste the liquid. It might not be as rich as it would normally be if you used only 1 cup – however, you still might find it really delicious! If it’s not quite as rich as you’d like it, turn on the saute button to high and let it boil a lot of the liquid off (you could also do this on the stovetop as well, it might go quicker). Then, you could add a cornstarch slurry to thicken it the rest of the way.
Let me know how it turns out for you!!!
I just got an Instapot and I’m gonna make this today but I was just wondering, should I add oil when I saute the beef?
Hey Rachel! Congrats on getting an Instant Pot!! I’m glad you’re trying this recipe because it’s easy, and it’s DELICIOUS! So yes, I’ve amended the recipe to reflect that you’d want to saute in a tablespoon of oil. Thanks for asking! Let me know what you think of the recipe!
This was delicious! Like, wow, delicious! The meat was so tender and full of flavor and the gravy really emphasize the flavor too! Definitely a keeper recipe! Btw, I did saute in oil 🙂 Thanks!
Hi Rachel! Woohooo!! I’m so happy that you enjoyed this recipe! I totally agree with you about it being full of flavor the meat being so tender! (And I love to serve it with mashed potatoes to sop up all that amazing gravy!). Thanks so much for commenting! 🙂
Marilyn Banks says
I was told about this recipe when I recv’d my instapot as a gift. I always make a recipe exactly as posted first then will tweak it after. This is so good I have not changed a thing! This has become my “go to” for pot roast. Thanks for sharing your recipe with us.
Marilyn, I’m giving you a virtual hug! Thank you SO much for commenting and rating the recipe and I’m SO thrilled that it’s now your go to for pot roast…. (because it’s MINE AS WELL!).
Judy Wright says
Wow! I can’t stress enough how DELICIOUS this recipe is! Honestly, the best roast I ever made . . . and soooo simple! Meat fell apart and the gravy was perfect. I am so happy I came across your recipe and encourage anyone who comes across this to give it a try . . . . it doesn’t disappoint, in fact, will probably will be their best roast ever! I know it was my best roast ever and I’ve been cooking for over 4 decades!
Judy, I 100% agree with you! It’s hands down, the easiest and most tasty roast I’ve ever made (hence why I KEEP on making it!! LOL). I’ve also done it with chicken and it’s really delicious as well! (recipe is on the blog for the chicken….)
Thanks SOO much for your wonderful review, it makes me so happy that you loved the recipe!! 🙂 If you have a moment I’d love if you could rate the recipe in the recipe card (where you click the amount of stars)…. It helps share the recipe to more people on google! Everyone needs to make this roast! 🙂
Anna Bible says
This is the first “meal” I have made in my new 6 QT IP (besides hard boiled eggs). It is delicious and definitely not too salty. I want to share what I did in the event it helps someone else:
2.69lb rump roast – trimmed fat, so it was probably more like 2.5lbs
Cut roast into 9 pieces
mixed together 2/3 each Ranch/Dry Ital Dressing/Low Sodium Brown Gravy seasoning packets and mixed seasonings with 1-ish cup water
I sprinkled some leftover seasoning on the meat as well as some Thyme
I put IP on Saute and browned meat per recipe and removed meat from IP
I threw chopped onions in the pot and they sizzled for a minute (I did not turn Saute back on)
I deglazed the burned bits off the bottom of the IP with a little bit of liquid seasoning mixture-I used a wooden spoon to scrape the burned bits off the bottom
The onion cooked in the juices for a minute
I added meat to pot
I put a tablespoon of minced garlic over meat in pot
I placed in pot over meat: mushrooms (on bottom)/3 halved red potatoes/3-4 chopped carrots
Poured the rest of the liquid seasoning mixture over top
Pressure cooked: 30 Mins (You could add maybe 10 mins to this for fall-off-the-bone shredding)
It was NOT too salty, vegs were in good soft shape, and the mushrooms are delicious in it. I actually added salt to my plate, but my husband is not a salty eater like me LOL
Thank you for this recipe!
Kathy E. says
I love my Instant Pot and was anxious to try this recipe. I made it for my family during Christmas week. The gravy was fabulous…the best flavor ever! But the roast itself was really dried out. I had a 4 pound roast, so I added 1/2 cup extra broth to accommodate. I’d like to try this again, but cook no more than 60 minutes on manual.
So excited to be making this recipe. It’s in the instapot right now trying to pressurize and it already smells sooo good. This is my first roast in the instapot. My mom has always made hers in the crockpot. I skipped on the veggies because I’m still not sure how to cook a long temp with veggies. (Pretty new to the instapot)
That’s so exciting Abby! This is seriously one of my most favorite ways to make a roast. I hope you enjoy it as much as I do! Please, if you remember, let me know what you think of the recipe by leaving another comment? (or you can email me as well – firstname.lastname@example.org) Woooohooo!
I was so excited about this recipe and the roast came out absolutely beautiful BUT it was WAY TOO SALTY! Honestly, after a few bites (even serving with plain egg noodles) we couldn’t eat anymore… maybe I’ll cut down the seasoning to half packets next time..?
Hey Sara, sorry you found it salty. I’ve had so many people make this recipe and they found the salt levels totally fine. Everyone has their preference though, so yes, start out with half the packets. 🙂
I made this tonight and it was amazing! My kids, neither of which are pot roast fans, loved it. The gravy was so flavorful. The only change I made was adding chopped onion to the gravy.
So glad you enjoyed it Tracy!! It’s definitely a favorite of mine!
Can I substitute the Italian and ranch packages with liquid dressing?
Juanita Dove says
Hi I have a quick question…after the saute part do I put the little metal thing in? This is only the 2nd time I’ve used my instant pot. Thank you so much! I’ll let you know how it goes.
Hi Juanita! If you’re talking about the trivet that you would set the roast on – you can use it, sure. I haven’t used it when doing my roasts, but I know others who do.
The more you use your pressure cooker, the more you’ll love it!! Yes, please let me know how it goes for you!
Hi i wanted to try ur roast but dont have an insta pot. Can i make this in the oven? Of so what temp and how lone would i cook it for ? Thank you in advance
Hi Kim – Ok, so if you’re using a tough roast, low and slow is the key here. If you have a 3 – 5lb roast here are the tips I can give you. 1. Season very well. 2. Get a good sear on all sides of the roast. 3. Roast the meat at 275F for about an hour per lb. I know that seems long, but it’s a low oven temp. You want to slowly cook that meat so the connective tissue and fat render and tender. 4.Let the roast rest for at least 15 minutes before cutting into it. 5.Cut against the grain of the meat to make it even more tender.
I hope this helps, let me know how it works out!
Hi! I’m trying your roast recipe for lunch. My roast is actually 2.67 pounds. Should I adjust the cooking time? 😊
Hi Brenda! I’m sorry I didn’t see your comment before lunch time (It’s almost dinner time here now!). But if you make the roast again, yes, I would cut back the cooking time by about 30 minutes. I hope this helps!
If I want to do peeled potatoes and carrots instead of the mashed potatoes when would I put them in the pot? Any tips? I do not want them to be mushy. Thank you for your help.
Hi Jamie. That’s a tough one to say because carrots and potatoes cook at different rates, and I also don’t know the size of the potatoes you’re starting from (halved? whole? baby? full sized? etc). Personally, if I wanted to cook those other things without them being mushy, I’d cook them separately. I know it’s more convenient to cook it all together, but if your potatoes are a different size than the carrots, you’d be sure to have mushy carrots if you cooked them together… or, you’d be looking at interrupting the pot twice to add the potatoes.. and then again to add the carrots. Time wise, you might be better off to cook them separately, that way they’re done exactly the way you want.
Made this for the first time tonight and my oldest back from college bc COVID, ate almost the entire thing!! It’s was DELICIOUS!!! Thanks for posting!!!
That’s awesome news Nickie! I hope they saved some for you as well? 😉
My grocery store didn’t have the Italian dressing mix, but they had a country herb dressing mix….would that work the same? Thanks!
Hi there Cassandra! Ok, honestly, I’ve never seen anything like a dry country herb dressing mix, so I can’t really say. Sounds like it might be delicious though! If you try it, please let me know how it works out, I’m super interested in finding out!!
Made this tonight and it is seriously delicious. Was missing dry ranch mix so I used ranch seasoning (same thing I think). Well it was really delish. Served it with potatoes and added some crusty bread to dip up the sauce. Fiancé loved it too. Made it in the slow cooker in high for about 6 hours. Meat came out perfect.
Do you think I could use a cup of red wine instead of water or beef broth? A lot of brisket recipes I’ve tried called for red wine and beef broth. Just curious.
Hi Jenna! Technically you could use it as it needs at least one cup of liquid in order for the pot to come to pressure. However, because there is so much seasoning and flavors coming from the packets, I don’t know if mixing red wine flavors in there (or, at a cup of it, anyway) would come together nicely. Personally, if I wanted to incorporate some red wine flavors, I’d use maybe a quarter or half cup of wine and the rest broth or water. I’d hate for you to use a full cup of it and then you find it’s too strong, or that it really competes with the other flavors of the packets.
That being said, if you go ahead and give it a shot, please let me know, I’d love to hear how it turned out!!
Can you use bottle ranch & Italian dressings?
Hi Mary. Honestly I haven’t tried it, but my guess is no. The reason being is that the bottled dressings have a lot of water and I think if you used those, the end result would be very watery.
I cannot find the Italian powdered mix is there anything else I can substitute for it ! 😫 thank you so much!
Hey Daniela! Ok, so I know sometimes those dry Italian dressing packets are difficult to find. I haven’t tried this, but I’ve heard that you can substitute a 1/2cup of a zesty Italian dressing for the packet, but then also cut back 1/2 of the beef broth in the recipe to compensate. As I said, I can’t really speak to how this method would work, it’s just something I’ve heard.
If you want, shoot me an email at email@example.com and we can figure out another way for you to make this dish!
I made this last night. My store was out of dry Italian packets, so I used 1cup of zesty Italian salad dressing. I don’t know if you could use liquid ranch as it is cream based. But we will be using the liquid Italian from now on! We liked it even better than the powdered mix! Wow!
Hi. This pot roast is absolutely my favorite!!! But, do you think we can do the same recipe for a 3lb turkey breast and chicken gravy instead of brown gravy? I’m not sure about the cooking time with a turkey breast
It’s my favorite too Lynley! In fact, I’m making it again today 🙂 As for a turkey breast,.. hmm.. I dont know because I’ve never done it before. I would definitely use the chicken gravy instead of the brown gravy if you have it. I would adjust the cooking time just so that it’s not over cooked. If you try it, PLEASE let me know how it worked out!!!
I couldnt find an italian dressing packet so i just used italian seasoning and i really hope it turns out!! Its cooking now so fingers crossed. I’ve never had this before and hoping its gonna be good.
I just bought a 3 qt. Instant pot. I have been cooking for 45 years and this is the best roast I ever made! The gravy was fantastic too. I am going to be trying more of your recipes.
Susan Vining says
While my roast is in the insta pot, (this is about the 10th time I have made it) thought it was about time to write you a comment!! This is by far one of the most flavorable ways to fix this roast, and I will never use any other way to prepare, and I have been making pot roast for 50 years!! Thank you!!
Susan! Thank you SOOO much for your kind words! You have totally MADE MY DAY! I completely agree with you – making a roast this way is one of the most delicious ways to make it! I absolutely love this method and I always get compliments on it! No one can believe it’s that easy.. haha! Thank you again for taking the time to leave a comment!
Love it also it’s my favorite
I do not have a packet of Italian seasoning. Was trying to avoid the stores. Can I use a little Italian dressing?
Hi Shannon… honestly, I don’t know. I’ve never tried it, and I’ve never heard of anyone trying it. BUT.. if you do, PLEASE let me know how it went!!! I’m extremely interested in knowing the outcome for you!!
Hey I made this tonight! I stopped and got a packet of Italian dressing! This was hands down delicious! My roast was still a little tough tho but I have bad luck with that for some reason. Do you think you could do a London broil cut this way? But again best flavor on a roast that I’ve ever made! Thank you!
Woohoooo!! I’m so thrilled Shannon that the flavor was on point for you!! As for the london broil…. I just don’t know. I don’t see why not, but I’ve never tried it, so I can’t guarantee it. However, let me know if you try it!!!
Yah I tried this without it, and I made this one time before with all 3, what differance, you don’t wanna skip out, I went to store during a covid-19 stay at home policy just to make sure I do it the right way and I was so glad I did it tastes so good that I’d like to make it
I don’t think you can,not the same and it has a lot of oil and vinegar
Leigh Ann says
I have made this before it is always delicious! Tonight I was out of the Italian dressing mix and subbed it with dry onion soup mix. It was equally wonderful!
I plan on making this tomorrow, but wanted to know how to go about adding in potatoes and carrots to cook. I don’t want them to become mushy. Should I cook the roast first and then take it out and add in the veggies to cook in the broth? Any ideas?
Hey Rebekah!! Thanks so much for commenting and asking your question! I’ve updated the instructions for adding potatoes and carrots with the roast. You’ll find all the info in the body of the post now. I hope that helps!!
Never in my life have I ever been able to make gravy this is my first instant pot and this was delicious thank you. I will definitely use this more
Whooo hooo Connie!!! I’m SO happy to hear that! I know, this recipe is such a keeper, I absolutely love it!! Thank you so much for taking the time to comment!! You made my Friday!!
I made this for the first time the other day…..it won’t be the last time! It was fantastic! The only changes I made were to put in the entire can of beef broth, and I put baby red potatoes and carrots on top of the meat. Everything came out perfect, the gravy is incredible!
Hey Cyndie!! Thank you SOOOO much for taking the time to comment!! Isn’t the roast recipe just the best?!?!?!?! It’s one of my favorites! I’m so glad you liked it!!
If I get a 1-1.5lb roast how should I adjust my time??
Also, I guess I would do 1/2 the packets instead of the whole thing?? Or would it matter as that’s for the gravy….
Michelle Chavez says
I have been making roast for my family for 30 years. This is hands down my family’s favorite roast recipe. It is delish!!!
Hi Christina! Ok, so there’s a few things that will determine how long to cook it for. First, surprisingly enough, weight of the roast is not that big a factor here, it’s more the thickness of the roast. So, for example, if you were to pressure cook 6 eggs or 24 eggs, you would use the same amount of time. Basically because the heat surrounds each ‘unit’ (item) and cooks it from the outside to the core. So 1 egg and 24 eggs are all the same size, so the cooking times would be the same.
Altitude and the type of roast will affect the cooking time as well, but this is what I would advise. I would start with 60 minutes and check it from there. If it’s not cooked enough to shred, add another 15 minutes to it. Because the pot is already hot, it wouldn’t take much time for it to come back to pressure.
As for the packets, start with half the amount of all packets and see what you think of the gravy. You can always add more if you want, but you can’t take it away if it’s too much for you.
Let me know how it goes, I’m interested to hear about it! I hope this helps!
I was ready to give up on my Instant Pot until I found this recipe. The meat just falls apart and the recipe is so easy. Thank you for a delicious meal!
Yay Christine! I’m so happy that you didn’t give up on your Instant Pot! I agree, this recipe is SO easy and it’s amazingly delicious…. everyone I make it for LOVES it!
Giiiirrrrlll!!! I have been making every instant pot roast on the internet for the past three years. One has no flavor, one only cooks the meat below the liquid line well, one is mostly reminiscent of chewing leather, etc. Now this is officially the hold grail of roast. Yes, the broth alone was a tad* salty, but it was impeccable over potatoes….. and the meat. The Meat!!!! It was so tender I think I sold two instant pots to my extended family tonight. Thank you kindly!!
Violette!! You TOTALLLLY made my day, month, year! I’m so happy that you took your time to write to me and let me know how much you loved it!! Yaaaaaayyy!
I just made this roast tonight and my children loved it!! The last time, at least three years ago, I attempted to make a roast it turned out very rough and I was discouraged to try it again. The roast easily fell apart and the gravy was delicious. I will definitely make this again for them. Thank you for sharing this recipe!!
Hi Amy!! Oh I’m so thrilled to hear that your children loved it!! That makes my day! I am not lying when I say this is my favorite way to do roast beef!! It’s just SOO delicious!
Lee Schwartzberg says
It’s in the pot as we speak. It’s a bigger roast, more like 4 lbs, so I am adding 20 minutes to the cook time. Also, there was a lot of burned-on bits after browning the meat, so I removed the roast from the pot and deglazed with the broth, then returned the roast to the pot, sprinkled it with the seasoning packets. Hopefully, this will prevent me from getting a burn notice.
How did it turn out for you Lee? did you get the burn notice?
I followed the recipe exactly, the meat was tender and easy to shred but the gravy was SO salty!!!! I was worried about that happening after looking at the sodium levels in the packets. I wish I hadn’t added the meat back in… hopefully mashed potatoes will make it edible.
Hi Amy. Sorry to hear it was salty for you! I’ve never had that problem with this recipe but maybe it was the brand of packet used to make your roast? Perhaps you could try using half the packets next time. I’m so happy to hear that the roast was tender for you!! 🙂
I just made this for Christmas dinner. I have to admit, I was a little hesitant that the Italian and ranch seasoning would be good together. However this was AMAZING! Perfectly tender and tasty, rich gravy. Even my extremely picky sister in-law loved it. I’m never making a roast any other way. Thank you!!
Rebecca!! I’m THRILLED that you enjoyed this recipe!!!!
I made this recipe and my family said it’s the best they’ve ever tasted! I forgot to take out the roast so I thawed it some in the microwave and then followed the directions. Thanks for the recipe.
That’s so awesome to hear Brendah!! I’m thrilled that you and your family liked it!! 🙂 (you made my day!!)
Would a neck roast be a good type of roast to use with this recipe?? And I think it still has the bone in it, will that matter???
Hi Christina! Yes, a neck roast would be just perfect. We don’t have roasts like that sold here (called neck), they are called Chuck roasts.. and so they are perfect for braising and pressure cooking. Let me know how it turns out for you!
Hello, I made this once and it was amazing!! I want to make it for Christmas too, but my roast this time is 6 lbs. Would you double all the ingredients and time? Trying to figure out best route or if doubling everything would be too salty.
Hey Brittney!! Thanks so much, this recipe is definitely one of my most favorite ways to do beef! I would probably use a packet and a half of each seasoning, just to be sure it’s not too salty. Reserve the rest of the packets and when you’re done cooking, if it’s not salty, you always have the option of mixing them with a bit of stock and adding it the roast afterwards for more ‘gravy’. You can always add it.. you can’t take it away 😉
How would you adjust the time for double the meat?
Hi Brittney, The thing is… if the meat is double in size, then you’ll need more time. If the meat is double in length, but still relatively the same amount of thickness, then you don’t need to add extra time. If it’s double the thickness, I wouldn’t not double the time. I would add maybe another minute or two to the pressure cooking time. If the roast isn’t quite done to your liking, then you can always pressure cook it for another minute or two. It’s difficult to give you an exact answer as I dont know what type of roast you have, or the dimensions of it. But I hope this helps!
Hi I’d like to try this recipe. New to instant pot. My chuck toast just over 3#. I think 3.37. Same time? Also mine seems thick. Should I cut it up? I grabbed it from meat market. Ones at store seem thinner. Thank you!
I think your roast will be just fine! Sear it nicely, and do everything as written. If you’re concerned, you can add a bit of time onto the natural release, but I think it will be fine 🙂 Let me know how it works out!!
How long should I cook this if I have a frozen roast?
Hey Jamie! Thanks for asking 🙂 Ok, so ideally, you’d want to thaw the meat before cooking it, especially so you can sear the outside. However, if you’re short on time, it is possible to cook the roast from frozen.
Basically add an extra 20 – 30 minutes onto the cooking time stated in the recipe for a frozen roast that is around the same weight. I hope this helps!
My grocer sells two sizes of season packets. How many ounces are in the packets that you use?
Hi Myrtle! Thanks for asking! There’s about an ounce in the packages that I use. Have a great day!
I’d like to double the recipe. Any thoughts?
I’ve never done it Suzy, but it would be worth a try. I’d love to hear how it turns out for you. I don’t see why it wouldn’t work as long as your larger roast can fit in the pot. However, I would cut the roast into two smaller pieces and cook for the same amount of time as the recipe calls for, as long as the weights are similar and such.
I made this last night in my IP Mini (3 qt). It was fantastic!
Because of the size of the pot, I cooked a 2 LB chuck roast. I cooked it for 70 minutes with a 10 min natural pressure release.
The gravy it created was really yummy! I will definitely make it again.
Thanks for the recipe. So easy to make!
JoAnn!! I’m SO thrilled that you loved the recipe! It’s definitely one of my favorites for sure!
Lilian Holmes says
I plan to make but would like add potatoes and carrots. I plan to cook for 60 minutes and add the veggies and cook for 30 min. Will add the cornstarch. Hope it comes out good.
Let me know how it goes Lilian, I’d love to hear how it turned out!
Danielle Court says
How did this turn out? I would like to make this tonight but with potatoes and carrots. Thanks
This is one of my favorite ways to cook a roast Danielle! I hope you enjoy it, and I’d love to hear what you think!
I have a 3 qt Instant Pot and I’d really like to try this recipe. What size IP did you use, and do you think I could just cut it in half for the 3 qt?
This looks so wonderful and easy. I do not have an insta pot. Would I be able to ruse a crock pot. I hope so. It seems amazing. Thank you for such a great recipe
Thank you for commenting Janice! Yes, you could certainly use a crockpot. The slow cooker will take much longer to cook the roast, but in the end, the flavors will be the same! I’ve amended the post to include slow cooker instructions, so everything you need is there!
Thanks so much for liking my recipe!
Hi can you use cut up beef for stew for this recipe?
Hi Patty – You know, I’ve never done it before so I can’t say for sure. However, if you’re using the same amount of beef weight wise, then I think it would work. But I’d also cut down the time because it may not take as much time to do stew pieces vs a whole roast. Please let me know how it turns out, I’m interested to find out!!!
Valerie Chase says
I am trying stew meat in mine tomorrow will let you know how it goes.
Omg this was so good!! Will definitely make again!! I used a 2 and a half pound chuck roast. Shortened the time to 80 minutes and 10 natural release. Best flavor in a roast I’ve had in a while. Thanks so much for the recipe
Yaaaaaaaaaay!!!! Alice, I’m THRILLED that you loved this recipe!! I know how you feel though, it sincerely has to be one of the very best ways to do a beef roast in my opinion! You’re comment really made my day, thank you so much for taking the time out of your day to write in!!
Do you Think I could sub pork loin in this? Your pics look divine!
Hi Lauren! You are so sweet with your kind words, thank you! As for using a pork loin, I don’t know how well that would work in terms of shredding. Flavor-wise, I think it would be great, but I don’t think you’ll get the same texture. However, you could always try using a pork shoulder/butt roast and that would definitely shred nicely!
Diana Carr says
This recipe was very good but very salty. Any suggestions on cutting down the salt.
You could try using half the packets.
Google how to make dry ranch seasoning. Adjust your salt.
Joanne Regensburg says
this was delicious. I did have to cook it longer than 90 minutes to get the beef to be tender. I used a 3 lb chuck roast. Also I would add the seasoning to the broth before adding to the instant pot. I sprinkled it on & kept getting burn errors. I had to add more broth to dissolve the seasoning. But it was really delicious, will make again.
I’m so happy you enjoyed the recipe, Joanne! I’m surprised about the burn errors, as I just sprinkled the seasoning on top of the roast. I think each IP is different, almost a personality of their own! LOL. Thanks again for taking your time to comment!! It means a lot to me!
I had a similar issue with getting a couple of burn notices. The meat and gravy were delicious and tender when I finally got the IP settled down.. I think next time I will remove the roast after browning to scrape the bottom of the pot and then return the roast sprinkle the seasoning on it and then gently pour the liquid around the edges to avoid displacing the seasoning. Will definitely make again!
Can I add onions to it or will that not mix well with the ranch seasoning
I don’t see why couldn’t Donna. I think if you like onions, then it will just add more flavor!
How much cornstarch and water do you use to make the gravy?
Hi Debbie 🙂
I would start with 1tbsp of cornstarch with 2 tbsp of water, in a slurry. Add that, and it should thicken nicely for you. If you want it thicker, you can easily make up another slurry and add it in.
Could I add mushrooms? When? While the roast cooks or in the gravy at the end.
Hi Marilyn! Adding mushrooms would be an awesome idea! I would add them at the beginning as adding them at the end might not give the mushroom time enough to soften and mingle with the other flavors of the dish. 🙂
Could I cook this with a frozen roast and would it change the cooking time??
Thank you for your wonderful recipe! I went to Whole Foods and couldn’t find s ranch, so I did sesame seasonings + gravy and it turned out so yummy!!! Granted, I tend to cook a lot of Asian food, so we love sesame in my household. Thank you! I’m learning to use my Instant Pot and feel more comfortable using it!
I have purchased a chuck roast and plan on making this. Would cooking time be the same if it’s just over 2lbs?
Hi Ashley! Thanks for your question! Normally I think it would be fine. However, if you’re worried about overcooking it, then only do 60 minutes and then check it. If it doesn’t want to shred, then put another 15 minutes on it and test it again.
Also, with a smaller roast, maybe cut back the seasoning packets to 3/4 of each packet as it might be overseasoned. You can always add the rest of the seasoning packets after the roast is cooked and just use the saute function to incorporate the rest of the packet ingredients if you need it. Let me know how it goes!!
I cut my 2 lb chuck roast In four quarters and cook for 35 minutes. Works great
Jackie Nash says
I am in Australia, we do not have powdered ranch seasoning or Italian dressing mix, What could we substitute with??
Hi there Jackie, I hope you’re doing well!! So I fully intend on making my own recipe for powdered ranch seasoning, but I just haven’t got around to it yet. In the meantime, you could use this recipe to make your own! https://www.groundedandsurrounded.com/recipe/homemade-ranch-seasoning-mix/
And as for the other dressing mix, you could give this one a go if you wanted to try making it. It’s good for a lot of other uses. I haven’t tried the recipe myself, but if you’re up to it, give it a shot!
Other than that, I really don’t know what else you could sub for those packets. Maybe you can purchase them on Amazon or even maybe from the websites themselves?
Let me know how it works out!
Can I use a crock pot instead
Hi Claudette! I don’t see why you couldn’t. The only thing is that it will take seven to eight hours to get that roast to a shredding consistency. But I think the amount of water would be the same. I haven’t tried doing it in a slow cooker myself, but I’d LOVE to hear how it works out for you if you give it a try!
I have done this recipe for years in a crockpot. So yes you can!
Diana Mendez says
Good to know! Going to try it! Thanks
I have made this exact recipe in the crockpot several times. The only difference is the crockpot recipe only calls for 1/2 cup of water. I cook it on low around 6-7 hours. After it finishes cooking, I remove the roast and skim the fat from the gravy. You can find the recipe on Pinterest.
In the beginning it says 30 minutes, but then the recipe instructions says 90 minutes. Is that a typo?
Yes Doreen!! It was a typo, so sorry about that. The proper time is 90 minutes. I’ve corrected it in the post. Thanks!
I have an old pressure cooker in the back of the pantry. How different would the instructions be?
Honestly, I wish I could help you with this question but I don’t know what type of pressure cooker you have, how old it is, etc. I would think that pressure cookers all work the same through function of course, but you might just want to read up on your manual. It should have a guide as to cooking times for your brand.
But if you figure out the timing and such for your brand of pressure cooker, the concept of using the three packets and the liquid should work!
If you try it, I would love to hear how it worked out for you!!
Nancy Robinson says
You can look up the recipe Mississippi Mud Roast. You would use this in a crockpot, it is very similar. I make this and yes with the stick of butter. And the peppercinias, we dont eat them – we use them for flavor. This is a yummy and very easy recipe!!! Enjoy!
Hi Nancy!! How are you doing? Thanks so much for taking your time to comment with your recipe advice!! I am familiar with this AMAZING recipe you’re talking about. I love that one too! I actually make something very simliar to it, but I used a pork shoulder roast with the same seasonings you’re talking about, and then I made pork dip sandwiches. OOOOOOHHHH my goodness..it was simply amazing!!
Thanks again for writing in!!