pot roast

3 Envelope Roast Slow Cooker Recipe

So this past week my friend Myrtle shared a yum pot roast recipe with me. She loves to cook and she said this 3 envelope roast in the slow cooker was – as she said “to die for”. Roast with onions, potatoes and carrots is probably my most favorite comfort food. The roast just falls apart and melts in your mouth. Mmmm…yes please!

I made this recipe yesterday in my slow cooker. The husband comes home from work with an aching back and says he’s going to bed early. The pot roast still had quite a ways to go before it was done. So he decides he’s gonna have to miss out on the roast and he opted for frozen burritos and leftover spaghetti. REALLY! True story! That’s what he had for dinner, and then not even 15 minutes after finishing his plate – the pot roast was done! Let’s just say I had a nice sized plate SLAP full! It was sooo good so I’m sharing it with you. I hope you enjoy!!

3 Envelope Roast Slow Cooker Indredients:

2.5 or 3 lb. Chuck Roast
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
2 cups of water
1 onion, sliced
5-6 potatoes, quartered (I leave skins on)
1 lb. bag of baby carrots

Instructions:

Add roast, onions, potatoes and carrots to your slow cooker. I personally use the Reynold’s Slow Cooker Liners and recommend them. They make cleanup a breeze!
In a mixing bowl, combine the 2 cups water and the contents of all 3 envelope packets using a whisk. Pour over the roast and vegetables.
Cook on high for 6-8 hours or until roast and vegetables are tender, checking often so not to overcook.

3 Envelope Roast Slow Cooker Recipe

Author: Jenni

Ingredients

2.5 or 3 lb. Chuck Roast
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
2 cups of water
1 onion, sliced
5-6 potatoes, quartered (I leave skins on)
1 lb. bag of baby carrots

Instructions

Add roast, onions, potatoes and carrots to your slow cooker.
In a mixing bowl, combine the 2 cups water and the contents of all 3 envelope packets using a whisk. Pour over the roast and vegetables.
Cook on high for 6-8 hours or until roast and vegetables are tender, checking often so not to overcook.