I turn a humble chuck roast into the coziest, most flavorful dinner with almost no measuring. I just open three “envelopes” of seasoning, add broth, tuck in vegetables, and let the slow cooker (or oven) do the work until the beef is fall-apart tender and the gravy is rich and savory.

Why You’ll Love This Recipe

I love this because it’s truly set-and-forget: I sear (or skip it), whisk the packets with broth, and walk away. I can make it in a slow cooker or in the oven, I toss potatoes and carrots right in the pot, and I get a silky gravy without fuss. I scale it for company, freeze leftovers beautifully, and it never fails to taste like a Sunday dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roast

• 3–4 lb beef chuck roast, well-marbled

• 1 tablespoon olive oil (for searing; optional)

• 1 packet ranch dressing mix (about 1 oz)

• 1 packet Italian salad dressing mix (about 0.7–1 oz)

• 1 packet brown gravy or au jus mix (about 0.7–0.9 oz)

• 1 cup low-sodium beef broth (or water)

• 1 tablespoon Worcestershire sauce

• 1 lb baby potatoes, halved

• 4 carrots, cut into 1 1/2-inch chunks

• 1 medium yellow onion, cut into thick wedges

• 2–4 pepperoncini plus 1–2 tablespoons brine (optional, for a tangy kick)

• 2 tablespoons unsalted butter (optional, for richness)

• Fresh parsley for serving (optional)

• Black pepper to taste

Directions

Slow cooker method

1. I pat the roast dry and season the surface lightly with black pepper. If I’m searing, I heat the oil in a skillet over medium-high and brown the roast 3–4 minutes per side.

2. In a bowl, I whisk the ranch, Italian, and gravy mixes with the broth and Worcestershire until smooth.

3. I add the potatoes, carrots, and onion to the slow cooker, nestle in the roast, and pour the seasoning mixture over everything. I add pepperoncini and butter if I’m using them.

4. I cook on Low 8–9 hours (or High 4–5 hours), until the roast shreds easily with a fork.

5. I transfer the roast to a board, tent 5–10 minutes, then I shred or slice. I stir the vegetables and juices together; if I want thicker gravy, I whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer the juices in a saucepan 2–3 minutes until glossy.

6. I return the meat to the gravy or ladle the gravy over to serve, finishing with parsley.

Oven method

1. I heat the oven to 325°F (165°C). In a Dutch oven, I sear the roast in oil (optional), then I add the vegetables.

2. I whisk the three packets with the broth and Worcestershire, pour it in, add pepperoncini and butter if I like, cover tightly, and braise 3–3 1/2 hours, until fork-tender. I thicken the juices as above if I want a richer gravy.

Servings and timing

I plan on 6–8 servings.
Prep time: 15 minutes
Cook time: Slow cooker—Low 8–9 hours (or High 4–5 hours); Oven—3–3 1/2 hours at 325°F (165°C)
Total time: Slow cooker about 8 1/2–9 1/2 hours; Oven about 3 1/4–3 3/4 hours

Variations

• Mississippi-style: I skip the Italian packet, use ranch + au jus, add 1/2 stick butter and 6–8 pepperoncini for a richer, tangier profile.

• Onion-forward: I swap the ranch for an onion soup mix packet when I want deeper oniony gravy.

• Mushroom gravy: I add 8 oz sliced mushrooms and stir in a splash of cream at the end.

• Red-wine braise: I replace 1/2 cup broth with dry red wine, then braise in the oven.

• Instant Pot: I cut the roast into 3–4 chunks, brown if I want, add everything with 1 cup broth, and pressure cook 60 minutes with a 15-minute natural release.

storage/reheating

I refrigerate leftovers (meat in gravy) up to 4 days or freeze up to 3 months. To reheat, I warm gently on the stovetop over medium-low, adding a splash of broth or water as needed. For the best texture, I reheat vegetables in the gravy too so they don’t dry out.

FAQs

Why is it called “Envelope Roast”?

I call it that because I use seasoning mixes that come in envelopes—ranch, Italian, and brown gravy—so I get big flavor with almost no measuring.

Do I have to sear the roast first?

I don’t have to, but I like to when I have time. I find searing builds deeper flavor and gives the gravy a richer color.

What beef cut works best if I can’t find chuck?

I reach for blade roast, shoulder roast, or brisket point—anything well-marbled. Leaner cuts like round can work, but I cook them low and slow and slice (instead of shred) so they stay moist.

How do I keep it from being too salty?

I use low-sodium broth, I start with a light hand on added salt, and I balance with a splash of water or extra broth at the end if the gravy tastes strong.

Can I add more vegetables?

I can. I tuck in parsnips, celery, or quartered mushrooms with the carrots and potatoes. I keep pieces chunky so they don’t overcook.

Conclusion

I love how this envelope roast turns pantry packets into a full, comforting meal—tender beef, buttery vegetables, and a savory gravy that practically makes itself. I choose slow cooker or oven, set it up in minutes, and sit down hours later to a dinner that tastes like I fussed all day.