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Before you jump to Stacy's 3 Envelope Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of living. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. There are more and more campaigns to try to get us to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically believe that healthy diets call for a great deal of work and will significantly alter the way they live and eat. In reality, however, just making some modest changes can positively affect day-to-day eating habits.
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Obviously, it’s not hard to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to stacy's 3 envelope roast recipe. To make stacy's 3 envelope roast you only need 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Stacy's 3 Envelope Roast:
- Prepare 1 3-4 pound roast (beef or pork) such as chuck roast ***SEE NOTE BELOW
- Provide 4 tbsp Butter (NO SUBSTITUTES)
- You need 1 envelope dry brown gravy mix
- Provide 1 envelope dry Italian dressing mix
- Prepare 1 envelope dry ranch dressing mix
- Use 1 Onion, chopped
- Take 1/2 tsp ground black pepper
- Prepare 1 cup Water for Pressure Cooker and 2 for Crock Pot
- Provide 1 can Beef Broth (small…10 oz?) for Beef Roast or 1 large Cream of Mushroom Soup for Pork Roast
- Provide 5 potatoes, cubed (optional)
- Use 1 Baby Carrots (sm bag) (optional)
Steps to make Stacy's 3 Envelope Roast:
- Please note in a SLOW COOKER you CAN cut in half the dry ingredients if you find it overpowering.) In the pressure cooker use the entire envelopes.
- I prefer the whole envelopes in either method of cooking Crock Pot or Pressure Cooker but that's just me). Put the water in a measuring cup that is larger then the amount of water you are using (to fit the additions). Now add and mix all three envelopes of dry salad dressings to the water.
- Brown the roast (if desired) I love mine browned in butter (not margerine) in an 8 qt PC.
- Once meat is browned on all sides, add onions (carrots if desired), pour the water, salad dressing mixture over the roast as well as the broth and the pepper. Now cook as usual. In the CE Pressure Cooker, I cooked it for 70 minutes and use the quick release method. I can and probably should use the natural but I am always in a hurry when making this as it smells so good! In the slow cooker cook it on high for about 4 hours on low about 8 hours.
- You can use the liquid for gravy or broth!
- NOTE: NOTICE I SAID "ROAST". This can be used for beef roast or pork roast. If doing pork roast, omit the 1 can beef broth and sub with a LG can of cream of mushroom. If making beef roast, omit the cream of mushroom and use the beef broth.
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