3 Envelope Roast

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Italian dressing

  Salad dressing, reduced fat

  1 tbsp or 15g

• Ranch dressing

  Salad dressing, Kraft brand

  100g

• Brown instant gravy

  Dry

  1 package or 454g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. (Please note in a SLOW COOKER you CAN cut in half the dry ingredients if you find it overpowering.)
2. In the pressure cooker use the whole envelopes. I prefer the whole envelopes in either method of cooking.
3. 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.
4. Brown the roast (if desired) I love mine browned in the CE 8 qt PC)
5. Add the meat to your cooker
6. Pour the water, salad dressing mixture over the roast
7. Now cook as usual. In the CE Pressure Cooker, I cooked it for 70 minutes and used quick release method can and probably should use natural but I am always in a hurry when making this as it smells so good! In the slow cooker cook it on high for about 4 hours on low about 8 hours.
8. You can use the liquid for gravy or broth!
9. (source: https://www.bigoven.com/recipe/3-envelope-roast/162986)