Real Recipes From Real Home Cooks ®

four envelope pot roast

(2 ratings)
Recipe by
Robin Lieneke
Chamois, MO

This is super easy super delicious comfort food. The gravy this combo makes is absolutely luscious! One of our favorite winter warmer meals.

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For four envelope pot roast

  • 4-5 lb
    beef roast, i use chuck roast
  • 3 Tbsp
  • 1 envelope
    ranch style dressing mix
  • 1 envelope
    italian dressing mix
  • 1 envelope
    brown gravy mix
  • 1 envelope
    onion soup mix
  • 1 c
    red wine, i use cabernet sauvingnon
  • 1 c
    beef broth
  • 1 c
    sliced pepperocini, with juice
  • 3 Tbsp
  • 1 c

How To Make four envelope pot roast

  • 1
    Melt butter in skillet or use saute feature on instant pot. Sear seasoned roast on all sides. Place roast in slow cooker or roasting pan if not using instant pot.
  • 2
    Add wine and broth to skillet to deglaze pan. Pour over roast. Sprinkle all 4 envelopes evenly over roast and add pepperocini.
  • 3
    Cook for 40-50 minutes in the instant pot. Slow cooker 4-5 hours on high or 8 hours on low. Or roast covered at 300f for 4-5 hrs.
  • 4
    Remove roast and rest at least 15 minutes before slicing. Mix cornstarch in water, bring drippings from roast to a simmer and add cornstarch mixture. Simmer till mixture thickens. Serve with mashed potatoes and carrots.

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