Three Envelope Roast Food

THREE ENVELOPE ROAST

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.

3 ENVELOPE ROAST

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

EASY 3-ENVELOPE CROCK POT ROAST

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.

THREE ENVELOPE PICANTE ROAST SLIDERS

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.

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.