I've seen the Three Envelope Roast mentioned many times on Just-a-Pinch. I hesitated to try it because of the sodium levels. I wanted to make a lower-sodium version, but keep the flavor. Here's what I created. There's no salt added to this recipe. The only sodium is from the packets. It turned out really great!
1Set up and turn on your slow-cooker. Set it on low.
2Heat a skillet over medium heat. Pour the oil into the skillet. Brown the beef on all sides.
While the beef is browning, peel and mince the garlic cloves.
Place the browned beef into the slow-cooker.
Do not turn off the skillet, you will deglaze it.
3Fill a 2 cup measuring cup with water. Add the onion soup mix and the beef gravy mix. Stir with a small whisk.
Pour 1/2 C of the mixture into the hot skillet, stirring to loosen the browned bits. Add the red wine vinegar to the skillet. Stir for just one minute. Pour skillet mixture into the slow-cooker. Add remaining gravy mixture to the slow-cooker.
4Add the Italian seasoning, black pepper, and garlic to the slow-cooker. Stir to distribute seasonings.
You can add the mushrooms now or wait a couple of hours, if you want them firmer. I added them during the last hour of cooking. Cook 6 hours on Low or 4 hours on High.
5When the meat is done, remove it from the slow-cooker. Turn the heat to High. Mix 1 T cornstarch and 1 T water in a small bowl into a slurry. Slowly whisk the cornstarch mixture into the gravy. Let it cook for a couple minutes and the gravy will thicken.
I made this with a 2 lb. chuck roast. You may need more water for a larger piece of meat. I used a 1.5 qt slow-cooker and the 2 C of water covered the meat.
You can add the mushrooms at the beginning if you prefer. Serve with mashed potatoes or noodles.
I had lots of gravy leftover, I saved it and used it for a cottage pie. Yummy!