✨ Envelope Roast ✨

→ LET'S MAKE IT! ♥

1. Prepare the beef.

Pat the chuck roast dry with paper towels. Trim away any especially large pieces of excess fat, leaving enough to keep the meat flavorful and moist.

2. Make the seasoning mixture.

In a small bowl, combine the onion soup mix, ranch seasoning, and brown gravy mix.

3. Sear for extra flavor.

For a deeper, richer taste, heat the olive oil in a large skillet over medium-high heat. Sear the roast for approximately 2–3 minutes per side until nicely browned. This step is optional, but it adds wonderful flavor.

4. Prepare the slow cooker.

Place the roast in the slow cooker. Sprinkle the seasoning mixture evenly over the top and sides.

5. Add the broth.

Pour the beef broth around the roast rather than washing all the seasoning off the top. Cover with the lid.

6. Let it cook slowly.

Cook on LOW for approximately 8–9 hours or on HIGH for approximately 4–5 hours, until the beef is fork-tender. The exact time will depend on the roast's size, thickness, and your slow cooker.

For the most tender pot-roast texture, allow enough time for the connective tissue to soften. The beef may be safe to eat before it becomes tender enough to pull apart.

7. Shred and serve.

Transfer the cooked roast to a serving plate and gently shred it with two forks, or slice it if you prefer. Stir the cooking juices well, then spoon the rich gravy over the beef.

Serve hot with your favorite sides and plenty of that delicious gravy!

✧ LITTLE SECRETS FOR THE BEST ENVELOPE ROAST

✓ Choose chuck roast. This cut has the connective tissue and marbling needed to become tender and flavorful during slow cooking.

✓ Don't skip the broth. It helps create the savory cooking liquid that becomes your gravy.

✓ Go easy on extra salt. The seasoning packets already provide plenty of flavor, so taste the finished gravy before adding more.

✓ Want thicker gravy? Transfer the cooking liquid to a saucepan. Bring it to a gentle simmer, then whisk in a slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water. Cook until thickened.

✓ Add vegetables if you like. Carrots, quartered potatoes, and onion wedges can turn this roast into a complete one-pot dinner. Cut them into generous pieces so they hold their shape during the long cooking time.

✓ Prefer a richer flavor? Replace part of the beef broth with a little extra broth from the roast after cooking, or add a splash of Worcestershire sauce before cooking.

❀ WHAT TO SERVE WITH IT

This comforting roast pairs beautifully with:

✓ Creamy mashed potatoes to soak up every drop of gravy

✓ Roasted carrots and green beans

✓ Buttered egg noodles

✓ Steamed rice

✓ Garlic mashed cauliflower

✓ Warm dinner rolls

✓ A crisp green salad for a fresh contrast

♥ MAKE-AHEAD & STORAGE TIPS

Make ahead: Mix the three seasoning packets together and store the blend in an airtight container until needed. Keep the raw beef refrigerated until you're ready to cook.

Refrigerate: Transfer leftover beef and gravy to shallow, airtight containers within 2 hours of cooking. Refrigerate for 3–4 days.

Reheat: Warm the beef gently in a covered saucepan with some gravy or broth until it reaches 165°F (74°C).

Freeze: Freeze cooled portions with plenty of gravy in freezer-safe containers for up to 2–3 months for the best quality. Thaw in the refrigerator before reheating.

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