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Envelope Roast

3-Envelope Pot Roast

Transform an ordinary beef chuck roast into a melt-in-your-mouth masterpiece with this foolproof 3-Envelope Roast. Using a simple combination of Ranch, Italian, and Brown Gravy seasoning packets, this easy slow-cooker method delivers incredibly tender, pull-apart beef and a rich, savory gravy with less than 15 minutes of active prep time. The ultimate hands-off comfort food for busy weeknights or classic Sunday dinners!
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Ingredients
  

  • 1 3-4 lb Beef Chuck Roast
  • 2 Tablespoons olive oil or canola oil
  • 1 1 oz packet Dry Ranch Dressing Mix
  • 1 0.7 oz packet Dry Italian Dressing Mix
  • 1 0.87 oz packet Dry Brown Gravy Mix
  • 1 ½ cups water or unsalted beef broth
  • 1 Tablespoon cornstarch optional, for gravy
  • 2 Tablespoons cold water optional, for gravy

Instructions
 

  • Sear the Beef: Heat the oil in a large skillet over medium-high heat. Pat the chuck roast dry with paper towels. Sear the roast for 4-5 minutes per side until a dark brown crust forms. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
  • Mix the Seasoning: In a medium bowl, whisk together the 1 ½ cups of water, the dry Ranch packet, the dry Italian packet, and the dry Brown Gravy packet until smooth and fully dissolved.
  • Slow Cook: Pour the seasoning mixture evenly over the beef in the slow cooker. Cover with the lid. Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef easily falls apart when prodded with a fork.
  • Rest the Meat: Carefully remove the roast from the slow cooker and transfer it to a cutting board or serving platter. Tent loosely with foil and let it rest for 10 minutes.
  • Make the Gravy (Optional): To thicken the remaining juices in the slow cooker into a rich gravy, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Stir the slurry into the hot juices in the slow cooker. Turn the heat to HIGH and let it bubble and thicken for 5 to 10 minutes.
  • Serve: Shred or slice the rested beef and serve hot, generously ladled with the thickened gravy.