Description
This Slow Cooker Three Envelope Pot Roast is a hearty, flavorful dish made easy with just a few seasoning packets and a slow cooking method that results in tender, juicy beef infused with zesty salsa and a creamy chipotle sauce. Perfect for a comforting family meal with minimal prep.
Ingredients
Scale
Pot Roast
- 1 (3 to 4-lb) chuck roast
- 1 cup water
- 1 cup salsa
- 1 (1-oz) envelope onion soup mix
- 1 (0.7-oz) envelope Italian dressing mix
- 1 (1-oz) envelope Au Jus mix
Creamy Chipotle Sauce
- ¼ cup sour cream
- 1 tsp adobo sauce from chipotle peppers
- 2 tsp creamy horseradish sauce
Instructions
- Prepare seasoning mixture: In a bowl, whisk together water, salsa, onion soup mix, Italian dressing mix, and Au Jus mix until well combined to create the flavorful cooking liquid for the roast.
- Set up slow cooker: Place the 3 to 4-pound chuck roast into the slow cooker. Pour the prepared seasoning mixture evenly over the roast, ensuring it is well covered with the sauce.
- Cook the roast: Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is tender and easily shredded with a fork.
- Make the creamy chipotle sauce: In a small bowl, combine sour cream, adobo sauce from chipotle peppers, and creamy horseradish sauce. Mix well until smooth and creamy.
- Serve: Use the creamy chipotle sauce spread on sliders or as a dipping sauce for wings, chicken fingers, or alongside slices of the pot roast for extra flavor.
Notes
- For best flavor, cook the roast on low for 8-10 hours to allow maximum tenderness.
- If you prefer a thicker sauce, remove the roast after cooking and simmer the cooking liquid to reduce before serving.
- The creamy chipotle sauce can be adjusted to taste by adding more or less adobo sauce depending on your spice preference.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently in the microwave or stovetop.
- Use this versatile roast meat in sandwiches, tacos, or as a main course with sides like mashed potatoes or steamed vegetables.
