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Posted by on Aug 31, 2010 in Crock Pot Cooking, Featured, Recipes | 10 comments

3 Envelope Pot Roast

3 Envelope Pot Roast

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I recently had a friend ask me to post more easy crock-pot recipes, and frankly, you can’t get much easier than this! I originally found this recipe in a thread on a sweepstakes site, so I can’t credit the creator. However, I can speak to how great this recipe is, because we have made it numerous times!

Ingredients:

1 roast (chuck, rump, bottom round…doesn’t really matter…use what you have, or what is on sale!)

1 envelope Ranch dressing mix

1 envelope Italian dressing mix

1 envelope brown gravy mix

Cut/diced vegetables

water

Place your roast in your crockpot. I have done this with a frozen, and with a defrosted roast and both work just fine (you’ll just have to cook it a bit longer with a frozen roast). Want to gild the lily? Sear off your roast just a tiny bit before putting it in the crock pot. Simply take your defrosted roast and brown it lightly on all sides in a skillet with a bit of olive oil. (However, this is NOT at all necessary, and I RARELY do this.)

Next, cut up the vegetables that your family enjoys. We like to use potatoes and carrots, and an occasional piece of celery. I think onions would be delicious, but I am not allowed to buy them (my husband thinks they are gross.)

Mix up your three envelopes in a small mixing bowl (one with a spout works well), with about 1/2 c. to 3/4 c. of water. Stir well, and dump over your meat and veggies.

Cook on low about 6 hours (possibly a bit longer if you are using a frozen roast.) The longer this roast cooks, the better! Your house will smell wonderful, and you will have a tender roast that falls apart on your fork! The leftovers are excellent to use in soup or casseroles as well.

Enjoy this VERY easy and tasty meal! Happy crock-potting!

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10 Comments

  1. Sounds great–have done similar things with onion soup mix, but never
    thought to add the gravy mix–always just made my own.

  2. I made this the other day, but used stew meat instead of a roast. I also added about 1/4 cup of flour to the water I added. My husband is still raving about how wonderful this stew was. I like how easy it was.

    • I LOVE this idea! Think I’ll be doing that this week!

  3. I had pinned this recipe a while back and finally decided to make it a few days ago. I had to come back and brag about it. I follow directions exactly (which is so not like me) and I have to say it’s the BEST roast I have ever eaten!
    Before getting the meat in the crockpot, I poked holes all over and made sure the juice got in those crevices. I also prepared it the night before and in the morning when I opened the lid, the yummy smell was amazing.
    I will probably cut the water by 1/2 cup next time. i think it was just a little too much although I did make gravy with it by adding a little cornstarch. Still had plenty juices left.

    Served over mashed potatoes and a side of green beans, it’s probably the best “homey” meal I’ve had in a long time. Thanks for posting this recipe.

    • I’m so glad you liked it!

  4. (3 Envelope Pot Roast) I really like this crock pot recipe, will have to make it for hubby and I real soon.

  5. This looks so good , I went and bought the stuff today . Gonna put it in crockpot early Sunday morning :)
    So when we get back from church we will have a good Sunday dinner :) thanks for the recipe

  6. Hi Bekki – how does this turn out with a bottom round roast?

    Thanks,
    Shannon

    • I’m sure it would turn out just fine. Since that cut can tend to be a bit tougher, I’d just bump up the cooking time to about 8 hours.

      • awesome – thanks for the quick reply!

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