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Tender, juicy, foolproof beef roast — choose between the packet-powered Three-Envelope Pot Roast or the simple, self-basting Foil-Envelope Roast.

Envelope Roast (Two Ways)

Tender, juicy, foolproof beef roast — choose between the packet-powered Three-Envelope Pot Roast or the simple, self-basting Foil-Envelope Roast.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 lb chuck roast
  • 1 Tbsp oil
  • 1 packet ranch mix
  • 1 packet Italian mix
  • 1 packet brown gravy mix
  • 1 –1½ cups beef broth
  • Onion garlic, optional veggies
  • 2 Tbsp cornstarch + 2 Tbsp water to thicken
Ingredients (Foil-Envelope Version)
  • 3 –4 lb chuck/round/brisket
  • Salt pepper, paprika, garlic & onion powders
  • 1 Tbsp Dijon + 2 Tbsp olive oil
  • Onion broth/wine, herbs (optional)

Equipment

  • Slow cooker, Instant Pot, or oven
  • Large skillet/Dutch oven
  • Heavy-duty foil
  • Meat thermometer

Method
 

  1. Sear (optional): Brown roast in hot oil.
  2. Pot Roast (slow cooker): Place roast in cooker with onion, garlic, seasoning packets, broth. Cook Low 8–9 hrs (High 4–5 hrs). Thicken juices if desired.
  3. Instant Pot: 60 mins High Pressure + 20 min natural release.
  4. Oven Pot Roast: Dutch oven, covered, 325°F 3–3½ hrs.
  5. Foil Roast: Wrap seasoned roast tightly in foil with onions & broth/wine. Roast at 325°F 2½–3½ hrs until tender. Reduce juices into sauce.
  6. Serve: Slice or shred, spoon juices or gravy over, enjoy!

Notes

Chuck roast is best for shreddable tenderness.
For lower sodium, DIY the mixes or skip one.
Rest meat before slicing to keep juices inside.