Of course! The “Three-Envelope Roast” is a beloved, easy slow-cooker recipe known for creating incredibly tender, flavorful pot roast with minimal effort. The “envelopes” refer to the packets of seasoning mix you use.
Here is the classic recipe, complete with explanations and tips.
Classic Three-Envelope Pot Roast
This recipe results in a savory, fall-apart roast with a rich, gravy-like sauce. The three envelopes create a perfect blend of ranch, au jus, and onion flavors.
Ingredients:
· 1 (3-4 pound) chuck roast (or rump roast – chuck is ideal for shredding)
· 1 packet (1 oz) dry Ranch dressing mix
· 1 packet (1 oz) dry Au Jus gravy mix
· 1 packet (1 oz) dry Brown Gravy mix (or Onion Soup & Dip mix for the more traditional “onion” envelope)
· 1 cup water, beef broth, or beef stock (broth/stock is recommended for more flavor)
· Optional Vegetables:
· 1 lb baby potatoes or halved Yukon Golds
· 4-5 large carrots, cut into 2-inch chunks
· 1 onion, cut into wedges
Instructions:
Prep the Roast: Pat the chuck roast dry with paper towels. (Optional but recommended: For extra flavor, sear the roast on all sides in a hot skillet with a little oil until browned.)
Combine Seasonings: In a small bowl, mix the contents of all three dry seasoning packets.
Coat the Roast: Rub the dry seasoning mixture all over the entire surface of the roast, pressing it in to adhere. If you seared it, do this after searing.
Assemble in Slow Cooker: Place the optional vegetables in the bottom of a 6-quart or larger slow cooker. Place the seasoned roast on top of the vegetables. Pour the water or beef broth around the sides (not directly on top, to avoid washing off the seasoning).
Cook: Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. The roast is done when it is fork-tender and easily shreds.
Serve: Carefully remove the roast and vegetables to a platter. For a thicker gravy, you can whisk a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water into the hot juices in the slow cooker. Turn to HIGH and let it simmer for 10-15 minutes until thickened. Shred or slice the roast and serve with the vegetables and gravy.
Key Tips & Variations:
· The “Envelopes” Can Vary: The most common debate is the third envelope. The classic trio is Ranch, Au Jus, and Brown Gravy. However, many original recipes use Ranch, Au Jus, and Onion Soup Mix. Both are excellent; the Brown Gravy mix makes a richer, thicker sauce, while the Onion Soup mix gives a more pronounced onion flavor.
· Don’t Skip the Sear: Taking 10 minutes to sear the roast first adds a deep, caramelized flavor (the Maillard reaction) that you can’t get from the slow cooker alone.
· Liquid Choice Matters: Beef broth or stock is far superior to water. For an even richer flavor, use a good-quality low-sodium broth.
· Fat is Flavor: Chuck roast is well-marbled with fat, which melts during the long cook time, making the meat tender and juicy. Leaner roasts (like sirloin tip) will not become as tender.
· Vegetable Timing: If using softer vegetables like green beans or peas, add them in the last 30-60 minutes of cooking to prevent mushiness.
· Instant Pot/Pressure Cooker Method: Use the “Sauté” function to sear. Add everything, seal, and cook on High Pressure for 60-90 minutes (depending on size), followed by a natural pressure release for 15-20 minutes.
Why This Recipe Works:
The genius of this recipe is in the seasoning blends:
· Ranch Mix: Provides herbs (dill, parsley), garlic, onion, and buttermilk powder for tang.
· Au Jus Mix: Adds beefy depth, salt, and savory notes (often contains hydrolyzed soy protein for umami).
· Gravy or Onion Mix: Thickens the sauce slightly and adds more onion/garlic/pepper flavor.
Together, they create a complex, salty, savory, and aromatic crust that permeates the meat and transforms the cooking liquid into a delicious gravy.
Enjoy your comforting, hands-off meal