Slow Cooker Three Envelope Pot Roast Recipes

THREE ENVELOPE ROAST

Steps:

• Prepare your potatoes, carrots, and onion and spread them in the bottom of your slow cooker.
• Combine your ranch mix, gravy mix, and Italian dressing mix and warm water in a medium sized bowl. Stir together completely.
• Place your roast on top of your vegetables and pour your seasoning mix over the top of the roast.
• Cook in the slow cooker on low for 7-8 hours or on high for 4-5 hours.
• Serve the roast with the vegetables and a homemade gravy if desired.

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.

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.

EASY 3-ENVELOPE CROCK POT ROAST

Steps:

• - Mix dry mixes thoroughly into water.
• - Place beef in Crock Pot.
• - Cover with gravy and place on lid.
• - Cook on LOW for 6-8 hours until meat is easily pierced by fork.
• - OPTIONAL: Add vegetables after first 3 hours of cooking to avoid them becoming too soft.
• ENJOY!
• NOTE: Because recipes need exacting amounts it was hard to list the envelope quantities. For clarity, my Italian Dressing envelope was 0.7 (19g) ounce size, My Ranch was 1 ounce (28g) size and my Beef Gravy mix was 0.87 (24g) size. These sizes worked perfectly for flavor and were not over-salty.

3 ENVELOPE ROAST

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

SLOW COOKER THREE ENVELOPE POT ROAST

Steps:

• 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.

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.

3 EVELOPE POT ROAST

Steps:

• Slow Cooker Three Envelope Pot Roast Sliders Recipe:
• (Recipe adapted from Plain Chicken)
• Roast:
• 3-4 lb beef roast
• cup water
• cup salsa
• envelope onion soup mix
• envelope Italian dressing mix
• envelope Au Jus mixWhisk 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.
• If you want to make sliders:
• Three Envelope Pot Roast recipe (above), shredded
• pkg. King's Hawaiian Rolls
• Sliced Swiss cheese (1 slice per slider)
• Creamy Chipotle Sauce (recipe below)
• 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 1-2 minutes 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. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
• Creamy Chipotle Sauce:
• 4 cup sour cream (I used fat free)
• Tbsp chili sauce
• tsp creamy horseradish sauce (I used Kraft)
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• Summary
• Recipe Name
• Slow Cooker Three Envelope Pot Roast Sliders Recipe
• Published On
• 02-16
• Preparation Time
• H10M
• Cook Time
• H00M
• Total Time
• H10M
• Review
• Based on 28 Review(s)
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• HeidiAdeleSnyder
• February 16, 2012 at 8:21 am
• Sounds amazing! !
• Reply
• Katie
• February 16, 2012 at 9:15 am
• This looks soo good!! I love roast in the crockpot, but never thought to make them into sliders! Yumm
• Reply
• Jenn
• February 16, 2012 at 5:50 pm
• This is making me so hungry right now!
• Reply
• Soul of the Shoe
• February 16, 2012 at 9:15 pm
• Recipe looks good! We also have six daughters,ages 10-34. They are all very close as well. We, however, also have four sons...so a little different family chemistry!
• Reply
• Robin G
• July 12, 2013 at 5:48 pm
• Can I make this ahead of time and freeze it? I want to bring it for a trip but don't want to bring the crockpot?
• Reply
• Cyd
• July 17, 2013 at 10:56 am
• Yes, this recipe freezes great!
• Reply
• Randi~Dukes and Duchesses
• February 17, 2012 at 6:36 pm
• That sounds delicious ... and I love the idea of the Chipotle Sauce. Thanks so much for sharing. I'm pinning it!
• Reply
• MomWithLostMind
• February 23, 2012 at 8:47 am
• I'm sorry, but how can you call it chipotle sauce if it doesn't actually have chipotle in it? I would just put Cholula Chipotle sauce mixed in with sour cream. :/ Other than that, the recipe sounds delish!!!
• Reply
• T
• March 17, 2012 at 1:26 pm
• If you go to the original source recipe, you will see that the cook used 1 t. adobe sauce from chipotle peppers in place of the 2T of chili sauce, which was a suggestion to use if you would not like your sauce quite so 'hot'....hence the chipotle sauce name of the recipe ;-)
• Reply
• MrsFowler1069
• October 13, 2013 at 5:45 pm
• lol Thanks for clarifying. I had the same question....and would definitely prefer the spicier version. The recipe sounds good, though! Thank you for sharing.
• Reply
• jencon
• September 12, 2012 at 3:57 pm
• What is chili sauce? I'm not sure where to find it? Could I use chili powder?
• Reply
• Six Sisters
• December 11, 2012 at 11:04 am
• Chili sauce is found next to the ketchup. It's basically ketchup with a "kick".
• Reply
• Annette
• August 20, 2013 at 9:44 am
• Ketchup with horseradish, sometimes a dash of Worstcheshire sauce (same as for shrimp cocktail sauce) forgive my spelling...lol
• Reply
• Unknown
• February 27, 2012 at 8:09 am
• This was so easy and so good. Not quite sure why the cup of water though...Will do about 1/4-1/2 cup next time to see how that works. The "chipotle" sauce was really good and I am not a spicy person. Not a swiss person either so I used provolone but DH used swiss. Super easy and delish! Will be making in my CP to take to Nascar this year!
• Reply
• Justine
• February 27, 2012 at 1:05 pm
• Stopping by from the Girl Creative Blog Hop! http://queenofsavings.com
• Reply
• Amy
• February 28, 2012 at 6:50 pm
• Found this on Pinterest and made it today. LOVED it! I also love your site. I have four other sisters so I understand how much love there is to share. Thanks so much for sharing this recipe.
• Reply
• Blugrrl
• March 1, 2012 at 4:42 pm
• sounds delicious... can anyone comment as to saltiness? My DH mentioned it seemed it might be, what with an enevelope each of the 3 ingreds, with just 1 cup of water. Thoughts?
• Reply
• Corey
• March 2, 2012 at 3:50 pm
• OMG! I have this cooking right now and it smells really good, however when I took a sip of the juices....UGH it is SO SO SALTY. I'm really disappointed. :( I just peeled a potato and stuck in, hopping that it will absorb some of the salt. I think I'll add some more water too, even though there's a TON of juices in the pot already. I'm really hopping to save this one. :-/
• Reply
• Janice
• March 4, 2012 at 2:10 pm
• I wondered the same thing. First thing I thought when reading the ingred list. I know onion soup and italian seasoning and au jous packets are all sky high in sodium.
• Reply
• Lisa Jones
• June 14, 2012 at 1:28 pm
• The first time I cooked this it was really salty so this time I only used 1/2 of the envelopes, we'll see.
• Reply
• Corey
• March 2, 2012 at 6:01 pm
• I thought I should come back with an update...I did add the potato to the crockpot and then about another 3/4 cup of water and it seemed to help quite a bit. Still salty, but not nearly as bad. I also went ahead and took some of the juices out of the pot, made a roux and then added the juices to make a thicker gravy. My husband prefers it that way. So all in all, I think the meal is saved.
• I'm wondering what brand of Italian dressing mix you all use? I'm wondering if that is the problem? I'm using Good Seasons Zesty Italian. I used it in another recipe (Italian Chicken) and thought that one was rather salty as well. Maybe I need to find another brand? or some other substitute??
• Reply
• Six Sisters
• May 9, 2012 at 1:25 pm
• Hi Corey!
• I am sorry yours came out so salty. I just use my generic store brand Italian Seasoning. That may be the problem?
• Reply
• The Ellis'
• May 26, 2012 at 12:53 pm
• I meant that I use the generic store brand Italian dressing mix.
• Reply
• laura
• June 26, 2013 at 10:38 pm
• Don't use Zesty Italian. They make a regular italian packet located right next to the zesty..
• Reply
• JENNY K.
• March 3, 2012 at 11:13 am
• oh yum! I just saw this on pinterest, repinned and will be making it tomorrow. Thanks for sharing!
• Reply
• Cathy Colomb
• March 4, 2012 at 5:02 pm
• I just made this. My daughter has already tried it and says it is perfect!! I used the regular Italian dressing packet not the zesty and it is not salty tasting. I used the store bought Kraft Chipotle Mayo and she said it was fine but wants to try the making the sauce in the recipe next time. YUMMY!! Thanks for the recipe.
• Reply
• Michelle
• March 7, 2012 at 7:32 pm
• I made this last night for supper, and it was yummy. I didn't use "store bought" onion soup mix, but my homemade version and I didn't think it was salty. I might make the sauce a little spicier next time or maybe use a hot salsa. I serve them with carmelized onions. They were super messy - finger lickin' good! I believe this will become my standby potroast recipe as well.
• Reply
• f16edfa-6ef1-11e1-bf8b-000bcdcb8a73
• March 15, 2012 at 3:53 pm
• Made this tonight, its yummy but I didnt do it as sliders I made some mexican rice and put it all on a tortilla! Watch out taco bell!
• Reply
• Carrington Place-Bethesda
• March 17, 2012 at 11:02 pm
• There is no one member of our family that I have found that has NOT liked this meal. I can make one thing and everyone is happy...this is really good! :)
• Reply
• Nikki Willis
• March 18, 2012 at 5:26 am
• Found this recipe on Pinterest and love, love, love it. I'm not always a fan of pot roast because it is usually on the dry side and needs a boost of flavor. This is delicious and full of flavor. I will definitely be making this in the future.
• Reply
• Charw22
• March 20, 2012 at 10:02 am
• how many servings does this make? I need to make for about 10-11! but I want to make sure there will be enough! suggestions?
• Reply
• Six Sisters
• March 20, 2012 at 1:57 pm
• @Charw22,
• It makes about 12-15 sliders. It depends on the size of your roast and how much meat you put on each sandwich. If you got a bigger roast it would go further. There is enough liquid that it wouldn't dry out. Hope this helps!
• Reply
• a880d4-7917-11e1-b2d5-000bcdcb5194
• March 28, 2012 at 1:48 pm
• After the meat is shredded, do I put it back in the gravy before making the sliders?
• Reply
• Six Sisters
• March 29, 2012 at 7:39 am
• Yes, just put the meat back in and use a slotted spoon to put it on each slider. Thanks!
• Reply
• tammyt
• March 29, 2012 at 4:33 pm
• Thank you for sharing this recipe on Pinterest, my sister had it last night and gave me the recipe. I made it this morning for dinner tonight with a frozen roast. It was tender, juicy, dripping fabulous. My kids and neighbor girl loved it and I took a couple of sandwiches over to a neighbor who was so appreciative she wants the recipe too. I couldn't find the hawaiian rolls so i just got some little hard rolls Was fabulous. Thank you again
• Reply
• PRUNELLA
• April 20, 2012 at 7:08 pm
• I agree with Corey...this was waaaaay too salty. Whoooo! It had great flavor and the meat was falling apart tender...I just shredded it with two forks right inside the crock...but the salt factor was overwhelming. I want to make this again, but would like suggestions on how to minimize the salt. Anybody?
• Reply
• Sharon
• May 25, 2012 at 9:54 am
• One reply from the blogger states "I just use my generic store brand Italian Seasoning." That's very different from a packet of Italian dressing mix... Also could try using low sodium beef broth instead of the water and packet of au jus...
• Reply
• Senior Mommy
• April 24, 2012 at 5:36 am
• Even my picky 5 year-old liked this one.
• Reply
• Deborah Wickert
• April 24, 2012 at 7:26 am
• I made this yesterday and it was so good! Easy and scrumptious!! I used adobo sauce instead of chili sauce and the combination of everything really mellowed out the heat! I will be making this again for sure!!
• Reply
• Brittany
• April 24, 2012 at 12:50 pm
• I made these last week and they were sooo good, even our 18m old daughter ate one! we ate almost the whole package of rolls lol there was only 2 left ! My grandmother even asked for the recipe, so thats a BIG complement since shes be best cook i know :)
• Reply
• Valerie Barr
• May 29, 2012 at 5:20 am
• Has anyone tried this with a pork roast? I have one in my freezer and I'm looking for a good recipe for it. My husband HATES traditional pot roast (Mom made it way too much when he was a kid), so I need something to wow him. Thoughts?
• Reply
• Sarah
• May 30, 2012 at 6:45 pm
• How many servings does this make
• Reply
• Six Sisters
• May 31, 2012 at 4:00 pm
• It makes about 12-15 sliders. It depends on the size of your roast and how much meat you put on each sandwich. If you got a bigger roast it would go further. There is enough liquid that it wouldn't dry out. Hope this helps!
• Reply
• Dena Rogers
• June 1, 2012 at 12:30 pm
• I adapted this recipe for Venison Sliders as my husband is a avid hunter and deer is always plentiful at our house. I'm a bit picky though and not especially crazy about the "wild" taste so when I come across a recipe that I think will hide it, I get excited. This did just the job! It's wonderful, my whole family loved it. I will definitely be making it a lot more. I hope you don't mind that I reblog it (giving you credit of course) as a venison dish. If you do, please let me know. http://blakestr.blogspot.com
• Reply
• Carmen @ Life with Sprinkles on Top
• July 8, 2012 at 7:29 pm
• I made this for dinner tonight and it was delicious!!! I used regular size hawaiian buns and mozzarella cheese. I didn't think it was too salty. I used store brand onion soup mix and Italian dressing mix. The au jus wasn't store brand but it was a cheapy brand.
• Reply
• Chef Jeff
• July 16, 2012 at 6:31 am
• Okay, it's 7:29am and my mouth is watering just reading about these pot roast sliders. Thank you for sharing. I did some roast beef and caramelized sandwiches, http://hometownslop.blogspot.com/2012/06/roast-beef-sandwiches-with-caramelized.html
• I look forward to trying this soon. Thank you very much for sharing.
• Reply
• Aly
• August 20, 2012 at 7:31 pm
• I made this tonight and it was delish! I'm not much of a meat eater and was pleasantly surprised! We didn't do the sandwiches, we just sliced up the meat and served it up. Thanks, girls, for sharing!
• Reply
• MMchugh
• October 13, 2012 at 2:12 pm
• Just made these. Left my pot roast in the slow cooker for about 10 hours. The longer the better as it just falls apart. Instead of the 3 packets I simply used McCormicks pot roast seasoning pack since that is what I always use. THESE WERE DELICIOUS!!!!!!!!
• Reply
• Seth and Sara
• November 29, 2012 at 8:37 pm
• I used the 3 packets, salsa, and added a little more water than called for. For the sauce I mixed equal parts mayo and sour cream and added a few squirts of sriracha. The sauce on the sliders was excellent!
• Reply
• Seth and Sara
• November 29, 2012 at 8:38 pm
• I used the 3 packets, salsa, and added a little more water than called for. For the sauce I mixed equal parts mayo and sour cream and added a few squirts of sriracha. The sauce on the sliders was excellent!
• Reply
• Unknown
• December 2, 2012 at 6:16 pm
• These were soooo good!!! I forgot to get salsa, so I just used a small can of tomato sauce, plus I threw in a sliced onion. The sauce is super yummy and I don't know how people thought they were too salty, I actually ended up adding more salt after shredding the beef. My super picky 5 year old even loved them, so this recipe is definitely a keeper!!
• Reply
• Jinna
• December 9, 2012 at 5:52 pm
• What type of roast do you recommend?
• Reply
• Six Sisters
• December 11, 2012 at 11:10 am
• We have used all kinds. Sirloin tip was yummy. Some of the fatter cuts turn out very moist. If you have a favorite type of roast you may want to stick with that. Thanks for the question. Hope it helps.
• Reply
• gretchen
• December 30, 2012 at 3:23 pm
• I just made this tonight and it was wonderful!
• Reply
• TheMoonAndMe
• January 9, 2013 at 11:06 am
• Sounds incredible! I just put a roast in the freezer yesterday...this is how I'm gonna cook it! :)
• Thanks! I just joined the sisterhood. :)
• Kelly
• Reply
• Susie Buetow
• January 9, 2013 at 2:08 pm
• Thanks for this recipe. I made it this summer and finally put it up on my blog today with a link back to your blog. I made changes to it as well as made it with chicken. THANKS so much! Love your blog. http://cafescrapper-scrapsoflife.blogspot.com/2013/01/pot-roast-sliders-chicken-sliders-recipe.html
• Reply
• Eva {Tales of the Scotts}
• March 5, 2013 at 6:34 pm
• I made this tonight for dinner. DELISH!!!!!!!!! Thanks for sharing with us!
• Reply
• KDL
• April 18, 2013 at 8:45 am
• I made this as one of my freezer meals. Prepared the sauce and poured over meat, then froze. I cooked it last night and it was simply A-M-A-Z-I-N-G!!! So delicious! IF (BIG IF-haha) you have leftovers, which we had a little, we made omelets the next morning with the meat. Oh, melt in your mouth goodness.
• Reply
• Jennifer
• June 17, 2013 at 9:57 am
• I made these on Friday night for my mother in law's birthday dinner. They were absolutely delicious! Everyone raved over them, and were surprised they actually liked the sauce on top. Very good as leftovers at work today as well. Thank you, this recipe is a keeper!
• Reply
• Cindy
• July 10, 2013 at 1:35 pm
• This was good. But very Salty!!!
• I would want to make this again, But.... How would you cut down on the Salt????
• Reply
• Jeanne
• July 20, 2013 at 12:03 pm
• One reply from the blogger states "I just use my generic store brand Italian Seasoning." That's very different from a packet of Italian dressing mix... Also could try using low sodium beef broth instead of the water and packet of au jus...
• Someone else replies to use 1/2 of each packet.
• I think I will try the low sodum beef broth.
• Reply
• Kari
• October 8, 2013 at 11:24 am
• We LOVE this & make it often. One question - what do you recommend as a veggie side dish? Thanks so much!
• Reply
• Cyd
• October 10, 2013 at 12:51 pm
• Just go to the home page on our blog and then click on categories. Scroll down to side dishes and vegetables. There are so many potato and vegetable dishes that would go great with these pot roast sliders. The salad category is full of great sidedishes too.
• Reply
• Penny
• November 23, 2013 at 4:04 pm
• The first time I tried this recipe was for New Years Day dinner. I did not use the suggested envelopes but made my own. Turned out GREAT. My 10 and 8 year old loves it!!
• Reply
• CLX
• December 26, 2013 at 9:56 pm
• I just made these for Christmas dinner, and they were oh so good! The family loved them. Yes the juices were on the salty side but I didn't keep the meat in all of the juices after shredding. I actually took most of the juices out and left just enough in the crockpot with the beef to keep it moist while it continued warming. Was delish!
• I'm making them again for a potluck with our friends! Thanks so much for sharing.
• Reply
• Jared
• January 8, 2014 at 5:43 pm
• I've made this several times and it's always a hit. In fact, during potlucks, it is often requested.
• For the chipotle sauce, Fresh & Easy has an awesome chipotle grilling glaze that I just mix in with some sour cream and it's delicious.
• Reply
• Pam
• February 2, 2014 at 7:40 pm
• I made this for the family during Christmas... HUGE hit! I've had relatives asking for the recipe ever since.
• Reply
• Melissa
• April 14, 2014 at 5:10 am
• Made this last night and it was oh so good. I swear, I don't like to change a recipe the first time I try it but I am a picky eater and I don't do swiss or horseradish. Sooo, I made my sauce using mayo, dried onion flakes, wickles pickles relish and chalulah hot sauce... yes, it was reminiscent of that special sauce from the place with the golden arches but oh so much better, not so sweet and it had a great kick! I replaced the swiss with sharp white cheddar. Even with these major changes these sliders were a major hit with the family. I did butter/herb roasted red potatoes and steamed broccoli to go along with it. Found this recipe on a list of "Man Pleasing Meals" and it sure did live up to the name. My guys were very pleased with this and quite vocal about it, which of course makes me very happy :)
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