3 Pack Pot Roast Recipes

3 PACKET POST ROAST ~ INSTANT POT

Steps:

• In a small bowl combine Brown Gravy, Zesty Italian, and Ranch Mix. Stir to combine.
• Using 2/3 of the seasoning mixture. Cover roast with seasonings. You can add Salt and Pepper if you wish!
• In Crock Pot or Instant Pot, pour 1 cup water or beef broth.
• Use a rack and place carrots and onions on top.
• Sprinkle remaining seasonings over Carrots and Onions.
• Place roast on top of vegetables
• Close Instant Pot lid, make sure pressure valve is closed. Set to Manual for 90 minutes.
• Crock Pot: Cook on low for 6-8 hours
• Remove Roast and Vegetables from Instant Pot or Crock Pot.
• Remove 1- 1 1/2 cups reserve juices
• In a small saucepan add 2 Tbls Corn Starch to reserve juices and heat over medium/high heat to thicken. Use gravy over roast and vegetables.

3 PACKET ROAST

Steps:

• Place roast in crock.
• Mix mixes, and sprinkle over roast.
• Pour water in around sides.
• Cook 6-8 hours on low.

3 PACK POT ROAST

Steps:

• Place the meat in the slow cooker.
• In a small bowl, mix together the three mix packs.
• Sprinkle the mixes over the roast.
• Pour the water around the edge of the meat.
• Place the carrots around the meat.
• Cook on low for 5 hours.
• Add the potatoes after the 5 hours is up.
• Cook for another 2 hours.
• Serve and enjoy!

THREE PACKET SLOW COOKER ROAST

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.

3-PACKET POT ROAST RECIPE

Steps:

• Place roast in the slow cooker (I use a 6 quart).
• In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
• Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
• Remove from slow cooker and discard any fat and shred.
• To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).
• If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) - Optional
• Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
• Sprinkle all 3 packets over the roast.
• Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
• Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
• Remove the lid and remove the roast to a serving plate.
• To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
• Shred or slice roast and return to Instant Pot once the sauce has thickened.

3 ENVELOPE ROAST RECIPE - (4.6/5)

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.

THREE ENVELOPE POT ROAST SLIDERS RECIPE

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.