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Slow Cooker Three Envelope Pot Roast

A flavorful and tender pot roast infused with ranch, Italian, and brown gravy seasoning, cooked slowly for a hassle-free dinner.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 3 to 4 pounds beef chuck roast Choose a well-marbled cut for best results.
  • 1 cup beef broth Adds moisture during cooking.
Seasonings
  • 1 packet ranch dressing mix
  • 1 packet Italian dressing mix
  • 1 packet brown gravy mix
Vegetables
  • 4 medium-sized carrots, chopped Chop into even-sized pieces for uniform cooking.
  • 4 medium-sized potatoes, chopped Chop into even-sized pieces for uniform cooking.
Optional Garnish
  • fresh herbs like thyme or rosemary Use for garnish if desired.

Method
 

Preparation
  1. Chop the carrots and potatoes into even-sized pieces.
  2. Optional: Sear the beef chuck roast in a pan over medium-high heat for 3-4 minutes on each side until browned.
  3. Combine the ranch dressing mix, Italian dressing mix, and brown gravy mix in a small bowl.
Cooking
  1. Layer the chopped vegetables at the bottom of the slow cooker.
  2. Place the seared beef on top of the vegetables.
  3. Sprinkle the seasoning mixture evenly over the meat.
  4. Pour the beef broth around the roast without rinsing off the seasoning.
  5. Cover and set the slow cooker on low for 8 hours (or on high for 4 hours if short on time).
Serving
  1. Once done, shred the beef with two forks and serve with the cooked vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for future meals. Reheat gently with a splash of beef broth for added flavor.