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There’s something comforting about a flavorful, slow-cooked pork roast, especially when it combines unique flavors. This 3 packet pork roast recipe is incredibly easy to make, yet promises a depth of flavor that is both rich and satisfying.
And the best part? It takes less than 5 minutes to prepare and the crockpot does all the work.
4 Ingredients Needed To Make This Easy Packet Roast
- Pork shoulder roast – Also called a Butt Roast. It can be bone-in or boneless and if it has a fat cap on it, that’s ok as well.
- Au Jus gravy – This is just like a brown gravy packet, but it doesn’t have much thickener in it. Some people use a brown gravy packet and use more broth to thin it out so the gravy isn’t so thick.
- Ranch seasoning powder- You can use any house-brand ranch seasoning powder because they typically have all the same ingredients. You can also make your own if you prefer.
- Dry Italian dressing mix – Sometimes hard to locate, this packet is typically found in the same area that ranch powder is found. You can also purchase it online if that’s easier.
- Salt and pepper, to taste
- Water – This helps make the gravy. You can also use chicken broth if you have it on hand.
****EAZYTIP: Ingredients like salt, pepper, garlic powder, and oil don’t count towards the ingredient list because most people have these basic items in the pantry.
How to Make This 4 Ingredient Pot Roast Recipe
- (Optional) Searing: If you prefer a golden-brown crust on your roast, start by searing it.
- Place the seasoned pork roast into the slow cooker.
- Sprinkle the packets evenly over the roast.
- Add the broth to the crockpot.
- Cook the roast
- Once cooked, shred and serve this delicious tender roast!
What is a Shoulder or Butt Pork Roast?
Despite its name, the pork butt does not come from the rear of the pig. In fact, it is part of the pork shoulder, which is made up of two parts: the upper shoulder or “butt” and the lower shoulder or “picnic.” The “butt” term originates from the colonial era when butchers in Boston would pack this cut of meat into barrels called “butts” for storage and transport.
The pork shoulder roast, especially the butt, is a marvelous piece of meat. It’s marbled with enough fat to keep it moist during the long cooking process, making it ideal for slow cooking methods like smoking, braising, and slow roasting. When cooked slowly, the connective tissue in the shoulder breaks down, rendering the meat soft, tender, and full of flavor.
Variations and Serving Suggestions
This roast goes with pretty much any side you like, such as:
- Mashed Potatoes: The classic pairing. The rich gravy from the roast beautifully complements the creaminess of mashed potatoes.
- Broad Egg Noodles: A slightly different but delicious pairing. The egg noodles soak up the gravy and provide a delightful texture.
- Rice: Though not a typical choice, rice can absorb the gravy’s flavors, making it a lighter alternative to mashed potatoes or noodles.
- Just as a side note, this three-packet recipe can also be made with a beef chuck roast.
Leftovers and Freezing
One of the great things about this 3 envelope roast is how well it holds up as leftovers:
- Refrigerating: If stored in an airtight container, the pork roast leftovers will stay good for about 3-4 days in the fridge.
- Freezing: For longer storage, you can freeze the pork roast. It will stay good for up to 2-3 months when stored in a freezer-safe container or bag.
- Reheating: When ready to eat, simply reheat in the microwave or on the stove until warmed through. If frozen, it’s best to thaw the roast in the refrigerator overnight before reheating.
- Weeknight Dinners: For those busy nights, consider making individual servings of the meat and your chosen side. Store them in separate containers and freeze. On a busy evening, just pull out a portion, reheat, and enjoy a quick and easy dinner!
- Leftovers: Do you have extra pulled pork that you need ideas for? Try making some delicious (and crazy easy) pulled pork sliders, or a pulled pork and brown beans dish super tasty and filling!
Questions You Might Have
I don’t recommend it. The salad dressings hold a lot of liquid and the flavors aren’t quite as concentrated as the powders.
Typically the butcher will remove the fat cap but sometimes they sell the roasts with it still on. The choice is yours to cut the extra fat off entirely, or leave some of it on. As they say, fat is flavor and you can always remove it before you shred it. This is what I do usually.
I love how this 3 packet pork roast is not only flavorful and filling, but the simplicity of the recipe makes sure that anyone can make it. Whether you’re a seasoned chef or someone just starting out in the kitchen, this recipe is sure to become a staple in your recipe book.
Thanks so much for stopping by Eazy Grub today and if you like this 3-packet pork roast recipe, please leave a comment and a ***STAR*** rating below in the recipe card. Have a fantastic day!
- 1 3-4 pound pork shoulder roast
- 1 packet Au Jus powder mix
- 1 packet Italian Dressing powder mix
- 1 packet Ranch Seasoning/Dressing mix
- 1 cup water (or broth)
- Optional Searing: If you prefer a golden-brown crust on your roast, start by searing it. Simply heat a pan over high heat with a bit of oil. Once hot, sear each side of the pork roast until it has a nice brown crust. This step is optional, but it can add an extra layer of flavor and texture to the finished dish.
- Seasoning: Generously season your pork roast with salt and pepper.
- Prepare the Crockpot: Place the seasoned pork roast into the crockpot.
- Adding the Flavors: Sprinkle the Au Jus gravy packet, Ranch seasoning powder, and dry Italian seasoning packet evenly over the roast.
- Broth or Water: Pour the chicken broth into the crockpot. The broth will help in keeping the roast moist and help create a delicious gravy.
- Cooking Time: Set your crockpot on low and let the roast cook until it reaches the correct internal temperature. The time might vary based on the size of the roast and the model of your crockpot, but generally, it should be ready in 6-8 hours.
- Shredding and Serving: Once cooked, shred the roast inside the crockpot. The seasoning packets combined with the broth will form a rich gravy. Mix well, ensuring every shred of meat is well coated.
If your pork roast comes with a fat cap on it, you can choose to cut it off before cooking or leave it on to create more flavor. If the fat renders out too much and creates a layer on top of the gravy, spoon it off or this handy gravy and fat separator will remove a lot of the fat. But remember, fat means flavor so I wouldn't remove as much as possible. Leave some for extra flavor!
The roast should reach about 200 F in order to shred nicely. If you don't want to shred the roast, then you can remove it from the slow cooker at about 175 - 180 degrees.
Serving Size1 cup
Amount Per Serving Calories 700Total Fat 51gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 28gCholesterol 206mgSodium 543mgCarbohydrates 2gFiber 0gSugar 1gProtein 54g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.