3 Envelope Roast Recipes

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.

Steps:

• Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Steps:

• Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
• Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

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.

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.

Steps:

• Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast, if desired. Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours. Optional, Use celery, carrots, potatoes and onions if you desire. Enjoy

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.