Pot Roast Bowl Casserole
Published: Friday, May 8, 2026
3 lb. beef roast
1 envelope ranch dressing mix
1 envelope Italian seasoning and dressing mix
1 envelope brown gravy mix
¾ c. water
1 Tbsp. cornstarch
2 Tbsp. cold water
2 pkgs. instant mashed potatoes, any flavor, prepared as directed on the package
15 oz. can sweet corn, drained
2 c. shredded Cheddar cheese
3+ c. shredded pot roast with gravy (use extra if desired)
Lightly grease slow cooker and set to Low. Place roast in slow cooker. In a small bowl, combine the dressings, gravy mix and water; stir well. Pour over the roast. Cover and cook on Low for 8 hours, or until the roast easily shreds and is tender.
Using a large slotted spoon, separate the beef from the juices—reserve juice. Shred the beef with two forks.
Pour roast juices into a saucepan over medium-high heat. Mix cornstarch with the cold water to make a slurry. Stir well to combine then add to warmed roast juices. Bring to a simmer until gravy thickens. Add more cornstarch slurry if you'd like it thicker. Add the finished gravy back to the shredded beef.
Heat oven to 375°. Prepare the instant potatoes according to package directions and let sit for 5 minutes to fully absorb the liquids. Spray a 9x13 casserole dish with cooking spray. Add the mashed potatoes, smooth them evenly in the dish. Add the drained corn on top of the potatoes. Add the shredded cheese and then the shredded beef and gravy. Bake 20 minutes, until warmed through. —8 servings.
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