3 ENVELOPE ROAST
Very tender! Melts in your mouth.
Provided by Kelly Adkins
Categories Roasts
Time 8h20m
Number Of Ingredients 5
Steps:
- 1. If desired brown outer edges of roast in pan, if not place in crock pot
- 2. In a bowl mix water with 3 envelopes of mixes until well blended, pour over roast in crock pot. (If the mixes are too overwhelming use 1/2 of all packages)
- 3. cook on high for 4 hours or low for 8 hours
THREE ENVELOPE ROAST
This 3 envelope roast is the best, tender roast. With only a few ingredients, and cooked in the slow cooker it's tender, falls apart, and is so flavorful. Perfect served with potatoes and carrots!
Provided by Aimee
Time 8h5m
Number Of Ingredients 8
Steps:
- Prepare your potatoes, carrots, and onion and spread them in the bottom of your slow cooker.
- Combine your ranch mix, gravy mix, and Italian dressing mix and warm water in a medium sized bowl. Stir together completely.
- Place your roast on top of your vegetables and pour your seasoning mix over the top of the roast.
- Cook in the slow cooker on low for 7-8 hours or on high for 4-5 hours.
- Serve the roast with the vegetables and a homemade gravy if desired.
Nutrition Facts : Calories 420 kcal, Carbohydrate 25 g, Protein 35 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 875 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
3 ENVELOPE CHICKEN OR ROAST
Make and share this 3 Envelope Chicken or Roast recipe from Food.com.
Provided by halloweencat01
Categories Stew
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken in the crock pot then the dry ingredients and the water.
- Cook on low 7-8 hrs or high 4-5 hours
- If your are using a roast, substitute dry brown gravy mix for the chicken gravy.
Nutrition Facts : Calories 303.7, Fat 4.2, SaturatedFat 1.2, Cholesterol 134.3, Sodium 737.3, Carbohydrate 8.8, Protein 54
3 ENVELOPE POT ROAST
Steps:
- 1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- 2. In a small cup or bowl, mix together the Italian salad dressing mix, ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- 3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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