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
POT ROAST SLIDERS WITH GRAVY
This recipe is my mom's specialty and she has handed this recipe and method down to each of her kids. It tastes like home to me and I make it for all the holidays in our house. I love how it fills my whole house with it's delicious aroma! Sometimes I open the door and walk outside for a minute just so I can come back in and smell it! I love the idea that one day I will be teaching my girls this recipe and they will be making it in their own homes.
Provided by Martina McBride
Categories main-dish
Time 5h55m
Yield 24 sliders
Number Of Ingredients 13
Steps:
- For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
- Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
- Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
- Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
- For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
- For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
- Reserve the remaining gravy and pot roast for another use.
EASY 3-ENVELOPE CROCK POT ROAST
This recipe was found via RecipeGoldmine.com and turns out to be a simple and easy Beef Pot Roast that can be prepared in 5 minutes. It cooks in the Crock Pot for a fuss-free dinner any time. It is quite delicious and the dressing mixes come together to make a flavorful gravy. Give this one a try; you will not be disappointed. Add some vegetables half way through cooking and you will have a meal fit for the whole family and guests on any occasion.
Provided by Eric M.
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- - Mix dry mixes thoroughly into water.
- - Place beef in Crock Pot.
- - Cover with gravy and place on lid.
- - Cook on LOW for 6-8 hours until meat is easily pierced by fork.
- - OPTIONAL: Add vegetables after first 3 hours of cooking to avoid them becoming too soft.
- ENJOY!
- NOTE: Because recipes need exacting amounts it was hard to list the envelope quantities. For clarity, my Italian Dressing envelope was 0.7 (19g) ounce size, My Ranch was 1 ounce (28g) size and my Beef Gravy mix was 0.87 (24g) size. These sizes worked perfectly for flavor and were not over-salty.
Nutrition Facts : Calories 294.1, Fat 9.7, SaturatedFat 3.9, Cholesterol 149.8, Sodium 367, Carbohydrate 2.5, Fiber 0.1, Protein 49.5
THREE ENVELOPE POT ROAST SLIDERS
Super easy and delicious!
Provided by Kayde Kase
Categories Roasts
Time 5h10m
Number Of Ingredients 8
Steps:
- 1. Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred and put on rolls with cheese and desired spread. I use the Chipotle Mayo Spread
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 PICANTE ROAST SLIDERS
Delicious and flavorful. You can use any roast, even leftover. From the Kitchen of Deep South Dish
Provided by Barenakedchef
Categories Roast Beef
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.
- Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.
- To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.
- To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.
Nutrition Facts : Calories 333.9, Fat 15.7, SaturatedFat 8, Cholesterol 98.3, Sodium 393.5, Carbohydrate 16.4, Fiber 1, Sugar 2.6, Protein 32.2
THREE ENVELOPE POT ROAST SLIDERS RECIPE
Try our three envelope pot roast sliders recipe if you want a super tender roast that you can turn into the best little sandwiches. Along with a nice little kick from the chipotle sauce.
Provided by Elyse Ellis
Categories Main Course
Time 8h10m
Number Of Ingredients 11
Steps:
- Whisk together water, salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
- Spray slow cooker with non-stick cooking spray and place roast inside.
- Pour seasoning mixture over roast.
- Cover and cook on low for 8-10 hours.
- Cut each roll in half and place on a baking sheet.
- Place a slice of Swiss cheese on the bottom half of each roll.
- Place baking sheet in oven with broiler on low. Broil for 1 minute or until edges of the rolls are golden and cheese has melted. (be sure to watch them closely so they don't burn).
- Remove baking sheet from oven.
- Place a spoonful of shredded beef on top of each roll with swiss cheese on it.
- Mix sour cream, chili sauce and horseradish sauce until well combined and spread on the top half of each roll.
- Assemble each slider by placing the top half of the roll on top of the bottom.
Nutrition Facts : Calories 713 kcal, Carbohydrate 40 g, Protein 55 g, Fat 37 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 197 mg, Sodium 1665 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
INSTANT POT THREE ENVELOPE POT ROAST SLIDERS
This fall-apart pot roast makes the best little slider sandwiches!
Provided by Camille Beckstrand
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, whisk together salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
- Place roast inside of the Instant Pot.
- Pour the salsa mixture on top of the roast.
- Pour in the water (don't mix it with the salsa mixture, just keep it separate).
- Place the lid on top of the Instant Pot and move the valve to SEALING.
- Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
- When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
- Remove the lid and shred the roast with 2 forks. Mix the shredded beef in with the liquid in the Instant Pot.
- Serve the roast on Hawaiian rolls with a piece of Swiss cheese and a spoonful of the homemade creamy sauce on top.
Nutrition Facts : Calories 326 kcal, Carbohydrate 20 g, Protein 24 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 86 mg, Sodium 819 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
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