The name “Envelope Roast” comes from the simple fact that the recipe uses three store-bought seasoning envelopes: ranch dressing mix, Italian dressing mix, and brown gravy mix. Together, these blends create a rich, savory flavor profile that perfectly complements the chuck roast. When cooked low and slow in a crockpot, the meat becomes fork-tender, the flavors meld beautifully, and the result is a hearty dish that tastes like it took hours of careful preparation—even though it only took a few minutes to set up.
This recipe is perfect for busy weeknights, Sunday dinners, or even as a comforting dish to serve to guests.
Ingredients
1 (3–4 lb) beef chuck roast – the ideal cut for slow cooking; becomes tender and flavorful as it simmers
1 envelope dry ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope brown gravy mix
1 cup water or low-sodium beef broth – for moisture and to create a flavorful gravy
2 Tbsp olive oil (optional, for searing the roast before slow cooking)
Vegetables (optional, for a complete meal):
4–5 medium carrots, peeled and cut into chunks
3–4 medium potatoes, peeled and quartered (red or gold potatoes hold up best)
1 large onion, peeled and quartered
2–3 celery stalks, cut into large pieces
Step-by-Step Instructions
1. Prepare the Roast
Pat the roast dry with paper towels to remove excess moisture. This helps it brown better if you choose to sear.
(Optional but recommended) Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. This step locks in flavor and gives the meat a deeper, richer taste.
2. Mix the Seasonings
In a small bowl, combine the ranch dressing mix, Italian dressing mix, and brown gravy mix.
Add the cup of water (or beef broth) and whisk until the powders are fully dissolved. This mixture will serve as both the cooking liquid and the base for the gravy.
3. Layer the Ingredients in the Slow Cooker
If using vegetables, place the carrots, potatoes, onion, and celery in the bottom of the slow cooker. This prevents them from becoming mushy and allows the roast to sit on top.
Place the roast on top of the vegetables (or directly in the pot if not adding vegetables).
Pour the seasoning mixture evenly over the top of the roast.
4. Cook Low and Slow
Cover the slow cooker with the lid.
Cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the roast is fork-tender and easily pulls apart.
5. Serve
Remove the roast carefully and shred or slice as desired.
Stir the vegetables into the remaining gravy-like sauce in the slow cooker.
Serve the roast with a generous spoonful of the flavorful juices over the top.
Tips for Success
Choose the Right Cut: Chuck roast is best, but brisket or bottom round roast can also work.
Searing Adds Flavor: Though optional, browning the roast before slow cooking gives it a richer, deeper taste.
Don’t Overcrowd with Veggies: If you want firmer vegetables, cut them larger and place them on the bottom. For softer vegetables, cut them smaller.
Gravy Option: If you’d like a thicker gravy, remove some of the cooking liquid at the end, whisk in 1–2 Tbsp cornstarch, and simmer in a small saucepan until thickened before pouring it back into the slow cooker.
Variations
Mississippi-Style Roast: Add 5–6 whole pepperoncini peppers and 2 Tbsp of their brine to give the dish a tangy, slightly spicy kick.
Garlic Herb Roast: Add 4–5 cloves of fresh garlic and 2 sprigs of rosemary for a more traditional flavor.
Mushroom Gravy Roast: Add 1 cup sliced mushrooms to the slow cooker for extra umami and depth.
Low-Carb Version: Skip the potatoes and serve with mashed cauliflower or roasted zucchini instead.
Serving Suggestions
Serve with mashed potatoes, rice, or buttered noodles to soak up the gravy.
A side of steamed green beans, roasted Brussels sprouts, or a fresh salad balances the richness of the roast.
Leftovers make delicious sandwiches, sliders, or wraps the next day.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months (store in freezer bags with some of the gravy to keep the meat moist).
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore moisture.
