Beef/ Slow Cooker

Three Envelope Roast

Three Envelope Roast

This recipe for slow cooker roast is ridiculously easy to make but oh so delicious, especially with all the gravy to pass around or hog for yourself (ahem). My first attempt at a roast last year with the much coveted purchase of my brand new crock pot went well, but was not in your face phenomenal. I was expecting so much more. Since then, I’ve meandered about the internet and decided to try out roasts with  mixes and soups, so here we have Three Envelope Roast which is basically just that: a cut of roast with three envelopes or packets of Italian salad dressing mix, ranch salad dressing mix and brown gravy mix and some water.

Three Envelope Roast

I know the flavor combination may sound a little strange, it sure did to me. Ranch in beef roast? But it works! Make sure to get the packets with powder, not the sauces. They are about a dollar and some change each in grocery stores and easy enough to find. For this roast I used chuck roast but any cut of roast will do. I’ve taken the liberty of adding in an onion for added flavor but that’s optional.

Three Envelope Roast

This is great for having a dinner ready for you when you come home and takes all of 15 minutes to prepare. Don’t forget to rub the meat in salt and pepper and sear it on all sides before slow cooking, this step is worth it!

Three Envelope Roast
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Three Envelope Roast

Three Envelope Roast

  • Author: The Cooking Jar
  • Yield: 8 1x


  • 3 lb. chuck roast
  • 1 yellow onion, cut into wedges
  • 1 packet dry Italian salad dressing mix
  • 1 packet dry ranch salad dressing mix
  • 1 packet dry brown gravy mix
  • 2 cups cold water
  • Salt and pepper to taste


  1. Season the meat with salt and pepper on both sides and rub it in
  2. Over high heat, sear the meat on all sides with some oil until browned. Transfer to a slow cooker
  3. Arrange the onion wedges in the slow cooker
  4. Mix together the water with the mixes until they have completely dissolved. Pour the gravy over the meat
  5. Cover and cook on low for 8 hours
  6. Dish and serve hot



  • Reply
    Navaneetham Krishnan
    October 22, 2013 at 11:42 PM

    The pot did an excellent job of tendering the roast and the veggies are beautifully paired with it.

    • Reply
      The Cooking Jar
      October 22, 2013 at 11:45 PM

      Thanks Nava, it’s pretty much set and forget and it comes out fork tender!

  • Reply
    September 22, 2014 at 10:01 PM

    We loved this! I switched out the Italian seasoning for a salt free one (my husband has high blood pressure), and used a 1 lb of sliced mushrooms instead of the onion. He commented on the smell as soon as he walked into the house. The gravy was excellent & there was lots of it. We’ve enjoyed the beef in sandwiches today & tomorrow night we will be making Philly cheese steak sandwiches with the left overs. It looks like there will still be quite a bit of gravy left, but it will make a great soup base. Another hit! kel

    • Reply
      The Cooking Jar
      September 25, 2014 at 7:23 PM

      That’s great to hear, Kelly! Pairing it with mushrooms sounds so delicious. I love mushrooms! And you have such great ideas of what to do with leftovers. I need to try out that Philly cheese steak sandwich with this soon.

  • Reply
    Lee Turford
    August 7, 2017 at 10:16 PM

    I add a 4th envelope, Onion soup mix as well as fresh carrots & parsnips.

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:13 PM

      Onion would work perfectly with the other flavors. Thanks for trying out an old recipe of mine, Lee. I completely forgot I had it lurking there 😉

  • Reply
    April 16, 2019 at 10:52 PM

    What if i just had the italian and the brown gravy?

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:11 PM

      It should be fine, it’ll just miss the notes of ranch to it. Good luck!

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