3 Envelope Roast Beef Recipes

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.

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

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.

Steps:

• 1. Combine water and all three envelopes of dry salad dressings. Whisk together until blended completely.
• 2. Sear your roast in saute pan until browned on all sides. This helps to hold in the juices. Add the meat to your slow cooker.
• 3. Pour the salad dressing mixture over the roast. Cook on high for 4 hours, or on low for 8 hours. (I prefer the lower temperature and longer cooking time). The meat will melt in you mouth. Note: Serve with mashed potatoes and veggies of your choice.

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.

Steps:

• Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours., Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.