This Three Envelope Pot Roast Recipe is easy to throw together on those busy weeknights or for a Sunday dinner. This recipe is made with simple ingredients and will please even the picky eaters!
Prep Time: 5 minutes
Cook Time: 10 hours 8 seconds
Total Time: 10 hours 5 minutes 8 seconds
Ingredients
- 3 pounds lean rump roast, fat trimmed
- 1 ( 1 oz.) packet dry ranch dressing mix
- 1 ( 1 oz.) packet of dry Italian dressing mix
- 1 ( 1 oz.) packet brown gravy mix.
- 3 cups water
- 1 ( 1 lb.) baby carrots
- 4-8 medium yellow potatoes
Instructions
Slow Cooker Directions:
- You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
- Place rump roast into crock pot, pour mixture over the top of the roast.
- Cook on low for 8-10 hours or 6 hours on high.
- Add carrots and potatoes at the 4 hour mark.
- Serve warm with gravy!
To make gravy:
Use a handheld strainer to scoop out bits from the gravy in the pot. Pour strained liquid to a pan and heat over medium heat on stove. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder.
Instant Pot Directions:
- You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
- Pour an additional 2 cups water in the bottom of the Instant Pot followed by the rump roast. Pour the gravy mixture over the top of the roast.
- Set instant pot to “pressure cook” on high and set to 60 minutes. NOTE: the cooking time is about 20 minutes per pound. This would be 40 minutes for a 2-pound, or 60 minutes for a 3-pound roast, which is the average size of a roast.
- Add potatoes and carrots on the top. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Transfer the roast, potatoes, and carrots to a platter and shred the roast with 2 forks into chunks.
- Serve with gravy!
To make gravy:
Use a handheld strainer to scoop out bits from the gravy in the pot. Set instant pot to “soup” setting. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder.
Makes 8 servings- each serving includes: 4 oz. rump roast, 1/4 cup gravy, 1/2 medium potato, 1/2 cup carrots
1 Point® per serving
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 60mgSodium: 1080mgCarbohydrates: 35gNet Carbohydrates: 33gFiber: 2gSugar: 3gProtein: 28g