Of course! The THREE ENVELOPE ROAST is a legendary recipe for its incredible simplicity and flavor. It involves slow-cooking a roast with a sauce made from just three envelopes of seasoning mix and a little liquid, resulting in a fall-apart tender meal with a rich, savory gravy.
The most classic version uses a pork shoulder or beef chuck roast.
Here’s a comprehensive guide to mastering this easy, crowd-pleasing dish.
The Classic Three Envelope Pot Roast
This method is famously hands-off and uses a slow cooker, but oven and Instant Pot instructions are included below.
Ingredients
· 1 (3-4 pound) beef chuck roast or pork shoulder (Boston Butt)
· Salt and black pepper (for seasoning the roast)
· 1 packet (0.7 oz) Dry Italian Dressing Mix (e.g., Good Seasons)
· 1 packet (1 oz) Dry Ranch Dressing Mix (e.g., Hidden Valley)
· 1 packet (0.87 oz) Brown Gravy Mix (e.g., McCormick)
· 1 ½ – 2 cups water or beef broth (broth adds more flavor)
· 1 onion, sliced into half-rings (optional, but recommended)
· 2-3 pounds potatoes, carrots, and other hearty vegetables, chopped (optional)
Instructions (Slow Cooker Method)
- Prep the Roast: Pat the roast dry with paper towels. Season all sides generously with salt and pepper. For a deeper flavor, you can sear the roast first: heat a tablespoon of oil in a large skillet over high heat and brown the roast on all sides until a crust forms (about 2-3 minutes per side). This step is optional but highly recommended.
- Layer the Slow Cooker: If using vegetables, place the sliced onion and other chopped, hearty vegetables (like potatoes and carrots) in the bottom of the slow cooker. Place the seared (or unseared) roast on top of the vegetables.
- Make the Sauce: In a medium bowl or a 4-cup liquid measuring cup, whisk together the three envelopes of seasoning mix with the water or beef broth until well combined.
- Cook: Pour the sauce mixture over the roast and vegetables. The liquid should come about halfway up the sides of the roast; don’t submerge it completely. Cover and cook.
· Low and Slow (Best for Tenderness): Cook on LOW for 8-10 hours.
· Faster Method: Cook on HIGH for 5-6 hours. - Shred and Serve: The roast is done when it is fork-tender and easily pulls apart. Remove the roast and vegetables to a serving platter.
· For Gravy: You can serve the cooking liquid as-is, or for a thicker gravy, pour it into a saucepan, bring to a simmer, and whisk in a slurry of 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Cook until thickened.
Alternative Cooking Methods
Oven Method
- Preheat oven to 300°F (150°C).
- Season and sear the roast as described in step 1.
- Place onions and vegetables in the bottom of a large Dutch oven or oven-safe pot with a lid. Place the roast on top.
- Whisk the seasoning packets with 2 cups of water or broth and pour over the roast.
- Cover and bake for 3-4 hours, or until the meat is fall-apart tender.
Instant Pot / Pressure Cooker Method
- Use the “Sauté” function to heat oil and sear the roast on all sides. Remove and set aside.
- Add a cup of water or broth to the pot and deglaze, scraping up any browned bits.
- Place a trivet in the bottom. You can add chopped potatoes and carrots on top of the trivet.
- Place the seared roast on the trivet (and vegetables).
- In a bowl, whisk the three seasoning packets with 1 cup of water or broth. Pour over the roast.
- Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 60-90 minutes (90 minutes for a larger, 4-lb roast).
- Allow for a Natural Pressure Release for 15-20 minutes before turning the valve to “Venting” to release any remaining pressure.
Why It Works & Flavor Variations
· The Magic of the Envelopes: The Italian dressing provides herbs and acidity, the ranch adds buttermilk notes and garlic/onion flavor, and the gravy mix gives it a rich, savory, umami base. Together, they create a complex flavor profile with minimal effort.
· Variations:
· Pork Version: Excellent with a pork shoulder. Serve on buns as pulled pork sandwiches.
· Chicken Version: Use 3-4 lbs of boneless, skinless chicken breasts or thighs. Reduce cooking time to 4-6 hours on LOW or 2-3 hours on HIGH in the slow cooker, until chicken is cooked through and tender.
· Additions: Add a can of cream of mushroom soup along with the water for an even richer, creamier sauce. A splash of soy sauce or Worcestershire sauce can deepen the savory flavor.
Pro-Tips for the Best Results
· Don’t Skip the Sear: Searing the meat first creates a Maillard reaction, which adds a depth of flavor that can’t be achieved by slow cooking alone.
· Fat is Flavor: A well-marbled chuck roast or pork shoulder will yield the most tender and flavorful result. Lean cuts like sirloin will become dry.
· Low and Slow is Key: For the most tender, shreddable meat, the low and slow method is unbeatable. The collagen needs time to break down into gelatin.
This recipe is a true “set it and forget it” classic that delivers a delicious, comforting meal every time. Enjoy