Yield: Serves 6–8
Prep Time: 10 minutes
Cook Time: 4–6 hours
Total Time: Up to 6 hours, hands-off
Ingredients
Main Ingredients
Ingredient Quantity
Chuck roast 3 lb
Dry Italian seasoning mix (packet) 1
Dry Ranch seasoning mix (packet) 1
Dry Brown Gravy mix (packet) 1
Water 1 cup
Salt To taste
Black pepper To taste
Optional Add-Ins
Ingredient Quantity
Baby potatoes As desired
Whole baby carrots As desired
Chopped onions As desired
Equipment Needed
6–8 qt Slow Cooker (Crockpot)
Whisk
Medium mixing bowl
Measuring cup
Tongs or meat fork
Instructions
1. Season the Roast
Take your 3 lb chuck roast out of the fridge and pat it dry with paper towels. This helps the seasoning stick better.
Generously season all sides with salt and freshly cracked black pepper. Don’t be shy — this is your first layer of flavor.
2. Place Roast in the Slow Cooker
Carefully place the seasoned chuck roast in the center of your slow cooker. If you’re planning to add vegetables later, make sure there’s room around the meat to nestle them in.
3. Make the Flavorful Gravy Mix
In a medium bowl, combine the following dry seasoning packets:
1 packet Dry Italian Seasoning Mix
1 packet Dry Ranch Dressing Mix
1 packet Dry Brown Gravy Mix
Add 1 cup of water, then whisk well until all the powders are fully dissolved and the mixture is smooth and well-blended.
This mixture will become the deeply savory gravy that bathes and flavors the roast as it cooks.
4. Pour the Mixture Over the Roast
Pour the gravy mixture evenly over the chuck roast, making sure to coat the top and sides of the meat.
Let it drip down — it’ll start working its way into the roast’s fibers as it slow cooks.
5. Add Vegetables (Optional)
If using, arrange baby potatoes, whole baby carrots, and/or chopped onions around the roast in the slow cooker. These will soak up the flavorful juices and become tender and delicious.
Note: Cut larger potatoes in half to ensure they cook evenly.
6. Set It and Forget It
Set the crockpot to HIGH and cook for 4 hours, or
Set to LOW and cook for 7–8 hours, depending on your schedule.
Tip: For best results, do not lift the lid too often during cooking, as this releases heat and slows the cooking process. However, once or twice throughout cooking, you can gently baste the roast using a spoon or ladle to scoop the juices from the bottom over the top.
7. Check for Doneness
After 4 hours on HIGH (or 7–8 hours on LOW), the roast should be:
Fork-tender — it should pull apart easily with a fork or tongs.
The vegetables should be fully tender but not mushy.
If it still feels a bit tough, give it another 30–60 minutes — every cut is a little different.
8. Serve and Enjoy
Carefully transfer the roast to a serving platter and shred or slice as desired. Spoon some of the thick, flavorful gravy from the slow cooker over the top.
Serve with:
Mashed potatoes
Rice or buttered noodles
Crusty bread
Or just as-is, with the veggies and gravy
Optional garnish: Fresh parsley or a sprinkle of black pepper.
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze leftover roast and gravy in freezer-safe containers for up to 2 months.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or water to loosen the gravy if needed.
Why It’s Called “Envelope Roast”
The name comes from the three “envelope” seasoning packets used in the recipe — Italian dressing mix, Ranch seasoning, and Brown Gravy mix. When combined, they create a deeply flavorful gravy that turns a humble chuck roast into something truly memorable — no extra fuss required.
Tips for Success
Use a well-marbled chuck roast for best texture and flavor.
If your gravy is too thin at the end of cooking, remove the lid for the last 30 minutes to let it thicken slightly — or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Want extra richness? Replace half the water with low-sodium beef broth.
This Envelope Roast is perfect for busy weeknights, Sunday dinners, or whenever you need a hearty, comforting meal without spending all day in the kitchen.
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