Envelope Roast (3-Envelope Roast)
I was this close to giving up on beef roasts… until this simple trick. Now it’s our Sunday staple!
Ingredients
- 1 beef chuck roast (3–4 lb / 1.5–2 kg)
- 1 packet dry ranch dressing mix
- 1 packet dry Italian dressing mix
- 1 packet brown gravy mix (or au jus mix)
- 1 cup water or beef broth
- 1 tbsp olive oil (for searing)
- Salt & black pepper, to taste
- 4–5 potatoes, chunked (optional)
- 3–4 carrots, cut large (optional)
Instructions
- Sear the roast: Pat roast dry; season lightly with salt and pepper. Heat olive oil in a skillet over medium-high and sear 3–4 minutes per side until browned.
- Make the envelope mix: In a bowl, whisk ranch, Italian, and brown gravy packets with the water/broth until smooth.
- Load the cooker: Place roast in slow cooker (or Dutch oven). Pour mixture over top. Add potatoes and carrots around meat if using.
- Cook:
- Slow Cooker: LOW 8 hours or HIGH 4–5 hours, until fork-tender.
- Oven: Cover tightly and bake at 325°F (165°C) for 3–4 hours.
- Serve: Slice or shred. Spoon the rich gravy over meat and vegetables. Garnish with parsley if desired.
Notes
For thicker gravy, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot juices; simmer until glossy.
- Swap potatoes/carrots for onions and mushrooms for a different vibe.
- Leftovers make amazing sandwiches—add a splash of broth to reheat.
Make Ahead & Storage
- Refrigerate up to 4 days; freeze up to 3 months.
- Reheat gently with extra broth to keep it juicy.
