3 Evelope Pot Roast Recipes

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

Steps:

• 1. put water in measuring cup or bowl larger then the amount of water you are using.
• 2. add all 3 mixes to water and blend completely.
• 3. brown roast (if desired),and add to crockpot/slow cooker, and pour mixture over roast.
• 4. cook on low for 8 hrs., or high for 4 hrs.
• 5. if you want to add you vegetables to pot roast, then double the amount of mixes, and your choice of 1 or 2 cups of water, and add halfway through cooking.

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:

• 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

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:

• 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.