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Friday, January 27, 2012

Three Envelope Pot Roast {Slow Cooker}


I am really into my slow cooker right now.  I absolutely love the convenience of it.  There aren't many things better than walking in the door from work and having dinner waiting on you!  This pot roast recipe was incredibly easy to make, and it tasted delicious!  Chicken Legs said he might like this better than our usual Italian pot roast.  We both loved the flavor from the onion soup mix and the zip from the salsa.

We like to make nachos with our leftover pot roast, but this time we made some pot roast sliders.  We used King's Hawaiian rolls (we love those rolls) and topped the meat with some swiss cheese.  We popped them in the oven for a few minutes to heat them through and melt the cheese.  Finally, we topped them with a creamy chipotle sauce.  YUM!  I love that we got two different meals with this recipe.  This is going in the dinner rotation.





Three Envelope Pot Roast
(Printable Recipe)

1 3-4 lb beef roast
1 cup water
1 cup salsa (or water if you don't want it spicy)
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets.  Place roast in slow cooker.  Pour seasoning mixture over roast.   Cook on low for 8-10 hours, or high for 4-5 hours.

Creamy Chipotle Sauce

1/4 cup sour cream (can use light)
1 tsp adobo sauce from chipotle peppers (or 2 Tbsp chili sauce if you don't want the heat)
2 tsp creamy horseradish sauce (I used Kraft)

Mix together and spread on sliders or use as a dip for wings or chicken fingers.

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29 comments:

  1. This looks like something I'll be trying soon!

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  2. This looks awesome. Will definitely be trying it soon!

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  3. This pot roast is mouth-watering to look at. It looks delicious in a slider with chipotle sauce, too! Mmm.

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  4. What an interesting combination of flavors with those packets. I'll have to give it a try. I don't buy those rolls, but know they're soft like the brand I buy. I don't like some of those hard topped slider buns...know what I'm talking about? Everything tends to slide out. :) Anyway this whole post sounds delicious.

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  5. I would love to try this recipe however l am in Australia and we don't get the same sort of packet dips etc as you in America. Could you please explain what the Au Jus is?
    Thankyou Kylie

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  6. Im Also in Australia- can you also tell us how much the contents of the envelopes weigh?

    Made your crackbread btw. Im 3 slices away from coronary disease but who cares, its FANTASTIC hahaha

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  7. Made the pot roast today. I have a nasty cold so I couldn't taste much but husband and son said it was yummy!

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  8. Made this yesterday without the salsa and it was the best roast I've ever had!!

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  9. I made this today without the salsa also and I must say it is the best ever.. the sauce is great! Thank you!

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  10. I made this tonight with the salsa. We liked the kick that it gave but the gravy was way too salty! Not sure if it was because of the salsa or the mixes.

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  11. How many does this recipe serve?? Thats the only thing I think your blog is missing, otherwise I LOVE it!! Thanks! :)

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    Replies
    1. It will depend on the size of your roast. I usually buy a 2 pound roast and it will feed 6-8 people

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  12. Okay, second review of my life! This was totally delicious! I thought the ingredients sounded a little bizarre, but it turned out perfectly. Next time (much to my dismay) I will make it with just water instead of salsa, because the husband thought it was too spicy for my one-year-old (who didn't seem to mind, by the way, he ate it up!). Another win! Thanks!

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  13. These are so yummy! I've made them a couple of times now, and the entire family loves them!

    I featured the sliders on my blog this morning at http://ascrapoftime.blogspot.com/2013/01/roast-beef-sliders.html.

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  14. Dumb question, but does the beef fall apart as it cooks? Or do I need to shred it once it's done cooking? Thanks!

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  15. Dumb question, but does the beef fall apart as it cooks? Or do I need to shred it once it's done cooking? Thanks!

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  16. Made this and the crack potatoes as a surprise gift for daughter (who worked on Mother's Day). The gravy alone is worth gold. Thanks!

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  17. Hi,
    Can you tell me if I'm supposed to slice the meat after it's cooked? Or does fall apart and then need to be shredded? I've got the roast, and I plan to make it tomorrow. Thanks!

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  18. Carrie - my roast fell apart after it was cooked. Enjoy!

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  19. Do you make the Au Jus mix or just use it dry?

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  20. Do you make the Au Jus mix or just use it dry?

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  21. OK I am devastated... I followed the recipe only I somehow bought ranch dressing mix instead of Italian. I figured what the heck so I used 1c salsa, 1c water, the au jus, the onion soup mix (I think I had beefy onion) and the dressing... I mixed it all up and poured it over one of the prettiest chuck roasts I have ever purchased and turned the crock pot on for 8 hours. When I got home, almost all the liquid had cooked out and there was just a little thick stiff in the bottom! I quickly added a little low sodium beef stock but it was Very salty.. What did I do wrong?? We still ate it and the beef broth toned it down but it was a little dry even with gravy...so bummed...I personally think my crock pot is too hot..

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    Replies
    1. It sounds like it is your crockpot. The Ranch dressing wouldn't have made a difference in anything but the taste.

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  22. Any suggestions on what type of crock pot I should get? We have the "Crock Pot" brand that has a 4hr, 6hr, 8hr, and 10hr settings on it. The 4 and 6 hr settings are considered high and the other 2 are low. I love putting ingredients in in the morning and coming home to dinner..

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    Replies
    1. I LOVE this Hamilton Beach Slow Cooker
      . You can program it for any time period and it switches to low when it is done. The lid also clamps down.

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