This Three Envelope Pot Roast Recipe is easy to throw together on those busy weeknights or for a Sunday dinner. This recipe will please even the picky eaters!

Makes 8 servings

What ingredients do I need to make this Three Envelope Pot Roast Recipe?

• Lean rump roast, fat trimmed
• Dry ranch dressing mix
• Dry Italian dressing mix
• Dry brown gravy mix
• Carrots- baby or carrots cut into large chunks
• Medium yellow potatoes

How do I make this Three Envelope Pot Roast Recipe?

This Three Envelope Pot Roast can be made in a slow cooker or Instant Pot.

For Slow Cooker:

You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
Place rump roast into crock pot, pour mixture over the top of the roast.
Cook on low for 8-10 hours or 6 hours on high.
Add carrots and potatoes at the 4 hour mark.

For Instant Pot:

You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
Pour 2 cups water in the bottom of the Instant Pot followed by the rump roast. Pour the gravy mixture over the top of the roast.

Set instant pot to “pressure cook” on high and set to 60 minutes. NOTE: the cooking time is about 20 minutes per pound. This would be 40 minutes for a 2-pound, or 60 minutes for a 3-pound roast, which is the average size of a roast.

Add potatoes and carrots on the top. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 

When the cooking time is up, do a natural release for 10 minutes (let it de-pressurize on its own for 10 minutes).

After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 

Transfer the roast, potatoes, and carrots to a platter and shred the roast with 2 forks into chunks. 

Ingredients:

• 3 lbs. lean rump roast, fat trimmed
• 1 ( 1 oz.) packet dry ranch dressing mix
• 1 ( 1 oz.) packet of dry Italian dressing mix
• 1 ( 1 oz.) packet brown gravy mix
• 3 cups water
• 1 ( lb.) baby carrots
• 4-8 medium yellow potatoes

Slow Cooker Directions:

1. In a mixing bowl combine the ranch, Italian and gravy mix envelopes with all with 3 cups water.
2. Place rump roast into crock pot, pour mixture over the top of the roast.
3. Cook on low for 8-10 hours or 6 hours on high.
4. Add carrots and potatoes at the 4 hour mark.
5. Serve with gravy

To make gravy:

Use a handheld strainer to scoop out bits from the gravy in the pot. Pour strained liquid to a pan and heat over medium heat on stove. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add a pinch of salt, pepper, and garlic powder.

Instant Pot Directions:

1. You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
2. Pour 2 cups water in the bottom of the Instant Pot followed by the rump roast. Pour the gravy mixture over the top of the roast.
3. Set instant pot to “pressure cook” on high and set to 60 minutes. NOTE: the cooking time is about 20 minutes per pound. This would be 40 minutes for a 2-pound, or 60 minutes for a 3-pound roast, which is the average size of a roast.
4. Add potatoes and carrots on the top. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 
5. When the cooking time is up, do a natural release for 10 minutes ( just let it de-pressurize on its own for 10 minutes).
6. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 
7. Transfer the roast, potatoes, and carrots to a platter and shred the roast with 2 forks into chunks.
8. Serve with gravy

To make gravy:

Use a handheld strainer to scoop out bits from the gravy in the pot. Set instant pot to “soup” setting. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder.

Makes 8 servings

Each serving includes:  4 oz. rump roast with fat removed, 1/4 cup gravy, 1/2 medium potato, 1/2 cup carrots 

7 Points® per serving

9 Points® per serving if making this with 8 potatoes with each serving having 1 medium potato vs. 1/2 potato

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

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Yield: 8

Three Envelope Pot Roast

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This Three Envelope Pot Roast Recipe is easy to throw together on those busy weeknights or for a Sunday dinner. This recipe is made with simple ingredients and will please even the picky eaters!

Author: thepounddropper.com

Prep Time 5 minutes

Cook Time 10 hours 8 seconds

Total Time 10 hours 5 minutes 8 seconds

Ingredients

• 3 pounds lean rump roast, fat trimmed
• 1 ( 1 oz.) packet dry ranch dressing mix
• 1 ( 1 oz.) packet of dry Italian dressing mix
• 1 ( 1 oz.) packet brown gravy mix.
• 3 cups water
• 1 ( 1 lb.) baby carrots
• 4-8 medium yellow potatoes

Instructions

Slow Cooker Directions:

1. You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
2. Place rump roast into crock pot, pour mixture over the top of the roast.
3. Cook on low for 8-10 hours or 6 hours on high.
4. Add carrots and potatoes at the 4 hour mark.
5. Serve warm with gravy!

To make gravy:

Use a handheld strainer to scoop out bits from the gravy in the pot. Pour strained liquid to a pan and heat over medium heat on stove. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder.

Instant Pot Directions:

1. You will start by mixing the ranch, Italian and gravy mix envelopes with all with 3 cups water in a mixing bowl.
2. Pour an additional 2 cups water in the bottom of the Instant Pot followed by the rump roast. Pour the gravy mixture over the top of the roast.
3. Set instant pot to “pressure cook” on high and set to 60 minutes. NOTE: the cooking time is about 20 minutes per pound. This would be 40 minutes for a 2-pound, or 60 minutes for a 3-pound roast, which is the average size of a roast.
4. Add potatoes and carrots on the top. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 
5. When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 
6. Transfer the roast, potatoes, and carrots to a platter and shred the roast with 2 forks into chunks.
7. Serve with gravy!

To make gravy:

Use a handheld strainer to scoop out bits from the gravy in the pot. Set instant pot to “soup” setting. Whisk together 2 Tbsp water with 2 Tbsp corn starch. Once the liquid is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder.

Makes 8 servings- each serving includes:  4 oz. rump roast, 1/4 cup gravy, 1/2 medium potato, 1/2 cup carrots

7 Points® per serving

9 Points® per serving if making this with 8 potatoes with each serving having 1 medium potato vs. 1/2 potato

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  CLICK FOR WW POINTS
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  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart
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  Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
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  McCormick Brown Gravy Mix
• 
  Good Seasons Italian Salad Dressing & Recipe Mix

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 60mgSodium: 1080mgCarbohydrates: 35gNet Carbohydrates: 33gFiber: 2gSugar: 3gProtein: 28g

The Point values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the point value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.