Go Back
Slow Cooker Three Envelope Pot Roast

Slow Cooker Three Envelope Pot Roast

Slow Cooker Three Envelope Pot Roast is a flavorful and tender dish that combines a beef roast with three flavorful envelopes of seasoning. This hands-off cooking method in a slow cooker makes it perfect for busy days, providing a comforting meal ready when you are.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 slow cooker (6-quart or larger)
  • 1 measuring cups and spoons
  • 1 large frying pan (optional) for searing roast
  • 1 tongs or spatula
  • 1 cutting board

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 1 envelope ranch dressing mix (about 1 ounce)
  • 1 envelope onion soup mix (about 1 ounce)
  • 1 envelope brown gravy mix (about 1 ounce)
  • 1 cup beef broth (or water)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 4 medium-sized carrots, cut into chunks
  • 4 medium-sized potatoes, cut into quarters
  • to taste salt and pepper

Instructions
 

  • Season the beef chuck roast generously with salt and pepper on all sides. (Optional: For a deeper flavor, sear the roast in a hot pan with a little oil until browned on all sides.)
  • Place the sliced onions and minced garlic at the bottom of the slow cooker.
  • Place the roast on top of the onions and garlic.
  • In a separate bowl, mix the ranch dressing mix, onion soup mix, and brown gravy mix together. Sprinkle this mixture evenly over the roast.
  • Pour the beef broth (or water) around the edges of the roast, being careful not to wash away the seasoning on top.
  • Add the carrots and potatoes around the roast in the slow cooker.
  • Cover the slow cooker with a lid and cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
  • Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding. Serve the roast with the vegetables and broth.

Notes

You can substitute the vegetables based on your preference (e.g., add celery or turnips).
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Pair this dish with crusty bread to soak up the delicious broth.