four envelope pot roast
This is super easy super delicious comfort food. The gravy this combo makes is absolutely luscious! One of our favorite winter warmer meals.
prep time
10 Min
cook time
1 Hr
method
Pressure Cooker/Instant Pot
yield
4-6 serving(s)
Ingredients
- 4-5 pounds beef roast, i use chuck roast
- 3 tablespoons butter
- 1 envelope ranch style dressing mix
- 1 envelope italian dressing mix
- 1 envelope brown gravy mix
- 1 envelope onion soup mix
- 1 cup red wine, i use cabernet sauvingnon
- 1 cup beef broth
- 1 cup sliced pepperocini, with juice
- TO THICKEN THE GRAVY
- 3 tablespoons cornstarch
- 1 cup water
How To Make four envelope pot roast
-
Step 1Melt 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.
-
Step 2Add wine and broth to skillet to deglaze pan. Pour over roast. Sprinkle all 4 envelopes evenly over roast and add pepperocini.
-
Step 3Cook 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.
-
Step 4Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes