Description
This Slow Cooker Three Envelope Pot Roast is an easy, flavorful, and tender beef chuck roast recipe that uses three seasoning mix packets for a rich gravy and perfect seasoning. The roast is cooked low and slow in a crockpot, resulting in melt-in-your-mouth meat that pairs wonderfully with mashed potatoes or rice.
Ingredients
Scale
Beef Roast
- 3-4 lb beef chuck roast (or brisket)
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for searing)
Seasoning Mix
- 1 packet ranch seasoning mix
- 1 packet Italian dressing mix
- 1 packet brown gravy mix
- 1 cup water (or beef broth for more flavor)
Instructions
- Sear the Roast (Optional): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 2-3 minutes per side until browned. This step adds extra flavor but can be skipped if short on time.
- Prepare the Slow Cooker: Place the seared or unseared roast at the bottom of your slow cooker.
- Mix the Seasoning: In a small bowl, combine the ranch seasoning mix, Italian dressing mix, and brown gravy mix. Add 1 cup of water or beef broth and stir thoroughly until the seasoning is fully dissolved.
- Cook the Roast: Pour the seasoning mixture over the roast in the slow cooker, making sure it is well coated.
- Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
- Shred and Serve: Remove the roast from the slow cooker and shred it using two forks. Stir the juices in the slow cooker to combine the gravy. Serve the shredded beef topped with the gravy over mashed potatoes, rice, or your favorite side dish.
Notes
- Searing the roast adds flavor but is optional for convenience.
- Using beef broth instead of water enhances the flavor of the gravy.
- You can substitute beef chuck roast with brisket for a slightly different texture.
- Leftovers can be refrigerated and used for sandwiches or tacos the next day.
- If the gravy is too thin after cooking, you can thicken it by simmering it on the stovetop with a cornstarch slurry.
