four envelope pot roast

★★★★★ 2
a 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
serves 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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