I stole this recipe for Slow Cooker Three Envelope Pot Roast from mycoffeehasbutter.com. This slow cooker recipe is perfect for the start of fall. Beef roast is seasoned and seared before placing in a slow cooker with onions and garlic. Then a mixture of dry ranch dressing mix, onion soup mix and brown gravy mix is sprinkled over the roast. Beef broth is poured around the edges of the roast. Next chopped carrots and potatoes are placed on top before covering and cooking. After cooking for several hours, the roast and vegetables are removed from the slow cooker. The roast rests for a few minutes before shredding and serving.

The ingredients for this recipe are: 3 to 4 lbs beef chuck roast, 1 envelope ranch dressing mix (1 oz), 1 envelope onion soup mix (1 oz), 1 envelope brown gravy mix (1 oz), 1 cup beef broth, 1 medium onion, 4 cloves garlic, 4 medium-sized carrots, 4 medium-sized potatoes, salt and pepper

Place the sliced onions and minced garlic at the bottom of the slow cooker. Season the beef roast with salt and pepper on all sides. Sear the roast in a hot pan with a little oil until browned on all sides. Then place the roast on top of the onions and garlic.

In a separate bowl, add the ranch dressing mix, onion soup mix and brown gravy mix together.

Whisk to combine.

Sprinkle the mixture evenly over the roast. Pour the beef broth around the edges of the roast, being careful not to wash away the seasoning on top. Then add the carrots around the roast in the slow cooker.

Next add the potatoes.

Cover the slow cooker with a lid and cook on LOW for 8 hours or until the meat is tender and shreds easily with a fork.

Once cooked, remove the vegetables from the slow cooker.

Then remove the roast from the slow cooker. Let the roast rest for a few minutes before slicing or shredding.

Serve the roast with the vegetables and broth.

If you liked this recipe for Slow Cooker Three Envelope Pot Roast then you can also try Instant Pot Three Envelope Pot Roast Sliders, Slow Cooker Pot Roast or Slow Cooker Pot Roast Beef Stroganoff.

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Slow Cooker Three Envelope Pot Roast

Beef roast is seasoned and seared before placing in a slow cooker with onions and garlic. Then a mixture of dry ranch dressing mix, onion soup mix and brown gravy mix is sprinkled over the roast. Beef broth is poured around the edges of the roast. Next chopped carrots and potatoes are placed on top before covering and cooking. After cooking for several hours, the roast and vegetables are removed from the slow cooker. The roast rests for a few minutes before shredding and serving.

Course Entree

Prep Time 15 minutes

Cook Time 8 hours

Servings 4 people

Ingredients

• 3 to 4 lbs beef chuck roast
• 1 envelope ranch dressing mix 1 oz
• 1 envelope onion soup mix 1 oz
• 1 envelope brown gravy mix 1 oz
• 1 cup beef broth or water
• 1 medium onion sliced
• 4 cloves garlic minced
• 4 medium-sized carrots cut into chunks
• 4 medium-sized potatoes cut into quarters
• Salt and pepper

Instructions

1. Season the beef roast with salt and pepper on all sides. Sear the roast in a hot pan with a little oil until browned on all sides.
2. Place the sliced onions and minced garlic at the bottom of the slow cooker.
3. Place the roast on top of the onions and garlic.
4. In a separate bowl, mix the ranch dressing mix, onion soup mix and brown gravy mix together. Sprinkle the mixture evenly over the roast.
5. Pour the beef broth around the edges of the roast, being careful not to wash away the seasoning on top.
6. Add the carrots and potatoes around the roast in the slow cooker.
7. Cover the slow cooker with a lid and cook on LOW for 8 hours or until the meat is tender and shreds easily with a fork.
8. Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding. Serve the roast with the vegetables and broth.

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.