This slow cookingR A three-course roast is one of the simplest roasts to toss together into delicious, tender and crumbly meat. Serve with some carrots and potatoes for light and comforting food.

Today we are preparing a slow-cooked roast of three packages that packs lots of flavor into a modest six-ingredient recipe. It’s a little easier than pot roasters in Mississippi and definitely easier than pot roasters in more traditional slow cooking.

Why is it called a three-course roast? Because a three-course roast, also known as a three-envelope roast is basically just that, a chuck roast cut spiced with three envelopes or flavor packs. The secret is the variety of intense flavors packaged in these packages: farm sauce, Italian sauce and brown sauce. All the flavors that make each and every one of them shine separately come together in a spicy, salty and deeply strong roast. So let’s start cooking!

For slow cooking, tips for recipes for grilling three packages

I know the combination of flavors might sound a little weird, it sure did to me. Beef onion ranch sauce? But it works! Roasting the very famous pot in Mississippi proved it works.

Just make sure you get the mixture of the packages and not the sauces. They are about a dollar and some vary each in grocery stores and are easy enough to find. I took the liberty to add onion for another flavor but it is optional. Caramelized onions are pretty great though.

Two side-by-side photos of three servings of roast in a slow cooker and a chopping board of grated meat.

Three servings – For this recipe, I used 0.7 ounces. Good Seasons Italian salad dressing package and mix of recipes, 1 ounce. Hidden Valley seasoning package and dry mixture and 0.87 ounces. Pack of McCormick brown sauce mixture.

Season generously – Dry the beef with absorbent paper beforehand. Season the pot roast thoroughly on both sides with salt and pepper, taking care to pat the spices so that they stick. I like to use coarse sea salt because it is more forgiving than your average table salt and you can be as generous as you want with it.

Burn the meat Burning the meat before putting it in the slow cooker is one of the best ways to get a juicy and tasty pot roast. This step is optional but highly recommended! Burn the roast for about 5 minutes on each side until nicely browned.

Slow cooking – For a large roast like these, you need at least a 6 qt. Slow cooking To fit everything. I especially like this brand because I can burn my roast in the extra itself and skip rinsing another pot.

Grated chuck plate with mashed potatoes and carrots topped with fresh parsley.

Adding vegetables – You can also throw in some vegetables like carrots and potatoes. I like to cut them big so they don’t fall apart from cooking too long in the slow cooker. The larger the cut, the less they crumble and fall apart in slow cooking, so I cut mine into 3-inch pieces. You can also use baby potatoes, pearl onions and baby carrots, as they are whole reducing the chance of them falling apart in slow cooking.

If you are adding vegetables, how the meat and vegetables are layered depends on personal preference. The vegetables will be fully cooked anyway. Lay the vegetables under the meat if you want them to absorb the meat juices. This will make them softer but a little pulpy. They will also brown slightly in this way from the au jus. If you want them to retain their color, shape and be a little more solid, lay them on top of the meat.

sauce – You can cook it in a sauce over the stove or using a corn starch solution. This is my favorite method of thickening things and I always have corn starch on hand especially for thickening soups, stews, sauces or sauces. This is the most effective and easiest way to thicken things.

Beef soup – I tried it with less sodium beef soup and found it to be a little salty every once in a while combined with all the sodium content in the flavor packs. I recommend taking care of water!

Roast four servings – Some people have successfully added onion sauce mixture as a fourth package.

Grated chuck plate with mashed potatoes and carrots topped with fresh parsley.

And that’s about it! There is not much to talk about as it is a super simple roast and easy to toss together in the slow cooker. Enjoy with your crumbling and tender meat and enjoy!

This entry was originally posted on October 22, 2013 and was updated on December 14, 2021.

Another roast in a slow cooker to try

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This slow-cooked three-course roast is one of the simplest roasts to toss together into delicious, tender and crumbly meat.

  • 34 lb. Beef ribs
  • 1 big Yellow onion, cut into cubes
  • 1 package Italian style sauce mixture
  • 1 package Farm sauce mixture
  • 1 package Brown sauce mixture
  • 2 Cups water
  • salt and pepper taste

  1. Season the meat with salt and pepper on both sides and pat it inside.
  2. [Optional step] On medium-high heat, sear the meat on all sides in a little oil until browned.
  3. The past does not 6 qt. Slow cooking And add in the onion pieces.
  4. Mix the contents of the package into the water until completely dissolved. Pour the sauce over the meat.
  5. Cover and cook on low for 8 hours or on high for 4 hours.
  6. Serve and serve hot.
  7. have a nice time!
  • Preparation time: 5 minutes
  • Cooking time: 8 hours

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