I consider myself a pretty good cook. I'm no gourmet, but my husband has mostly liked everything I've ever made except that one horrible Buffalo chicken sandwich experiment in 2001. No recipe intimidates me, and no ingredient scares me off. But....I've never been so good at pot roast. I've been told over and over how simple it is, but it never turns out as tender or flavorful as I want. Until now.
I have seen several versions of the Three Envelope Pot Roast on Pinterest and intended to try it out. Yet, did I take the recipe or a list of ingredients to the grocery store with me? NO, of course not. So, I am standing in the spice isle trying to figure out which three packets of seasoning I'm supposed to use for the Three Envelope Pot Roast, and I'm getting nowhere. Due to my aging and overwhelmed brain, the best I could do was a brown gravy mix and au jus mix. I knew there was a third, but looking at my options, none of them made sense.
Arriving home, I discovered several different versions. Some using au jus. Some using brown gravy. Several using other things I had not brought home from the grocery. So, I decided to use what I had. I put it all in my slow cooker, turned it to low for about 9 hours and hoped for the best.
It turned out the most tender, flavorful, delicious pot roast I have every had. Not just made, but HAD. And I'm going to share it with you. I'm nice like that.
I ended up serving it on Hawaiian rolls with a slice of provolone cheese and a little squirt of horseradish. HOLY YUM. It would be equally as good next to a pile of real homemade mashed potatoes. Or some lovely egg noodles.
My Favorite Pot Roast
1 large onion (a sweet one is nice, but whatever you have)
1 chuck roast (3-4 lbs)
1 packet of au jus mix
1 packet of brown gravy mix
1/2 cup water
1/2 cup salsa or picante sauce
1 cup Italian dressing
Chop onion and place in bottom of slow cooker. Place roast on top of onions. Mix remaining ingredients in a bowl until seasonings are combined and pour over roast. Cook on low for 8-10 hours. When you shove a fork in it and twist, it should fall apart. If it doesn't, cook a while longer.
Taste. And die of bliss. I warned you.
I have seen several versions of the Three Envelope Pot Roast on Pinterest and intended to try it out. Yet, did I take the recipe or a list of ingredients to the grocery store with me? NO, of course not. So, I am standing in the spice isle trying to figure out which three packets of seasoning I'm supposed to use for the Three Envelope Pot Roast, and I'm getting nowhere. Due to my aging and overwhelmed brain, the best I could do was a brown gravy mix and au jus mix. I knew there was a third, but looking at my options, none of them made sense.
Arriving home, I discovered several different versions. Some using au jus. Some using brown gravy. Several using other things I had not brought home from the grocery. So, I decided to use what I had. I put it all in my slow cooker, turned it to low for about 9 hours and hoped for the best.
It turned out the most tender, flavorful, delicious pot roast I have every had. Not just made, but HAD. And I'm going to share it with you. I'm nice like that.
I ended up serving it on Hawaiian rolls with a slice of provolone cheese and a little squirt of horseradish. HOLY YUM. It would be equally as good next to a pile of real homemade mashed potatoes. Or some lovely egg noodles.
My Favorite Pot Roast
1 large onion (a sweet one is nice, but whatever you have)
1 chuck roast (3-4 lbs)
1 packet of au jus mix
1 packet of brown gravy mix
1/2 cup water
1/2 cup salsa or picante sauce
1 cup Italian dressing
Chop onion and place in bottom of slow cooker. Place roast on top of onions. Mix remaining ingredients in a bowl until seasonings are combined and pour over roast. Cook on low for 8-10 hours. When you shove a fork in it and twist, it should fall apart. If it doesn't, cook a while longer.
Taste. And die of bliss. I warned you.
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