Ray's 3-envelope Roast

Ray's 3-Envelope Roast Recipe - Delicious Beef Roast with Italian and Ranch Dressing

Preparation time: 10 minutes | Cooking time: 70 minutes (pressure cooker) or 4-8 hours (slow cooker) | Servings: 4-6

Introduction

Ray's 3-envelope Roast is a delicious and easy-to-make recipe that is perfect for a hearty family meal. This recipe requires just a few simple ingredients and can be cooked in either a pressure cooker or a slow cooker. The combination of dry Italian salad dressing mix, dry ranch salad dressing mix, and dry brown gravy mix creates a flavorful and savory dish that is sure to impress your taste buds.

History

This recipe for Ray's 3-envelope Roast has been passed down through generations in Ray's family. It is a tried and true recipe that has been a favorite among family and friends for years. The unique combination of dry salad dressing mixes gives this roast a depth of flavor that is unmatched by other recipes. Ray's 3-envelope Roast is a classic comfort food dish that is perfect for any occasion.

Ingredients

3 lb (1.36 kg) roast (beef or pork), such as chuck roast
1 envelope of dry italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
water - for pressure cooker: 1 cup, for slow cooker: 0.5 cup

How to prepare

Note: If using a slow cooker, you can reduce the amount of dry ingredients by half if you find it too strong. However, in a pressure cooker, use the entire envelopes. Personally, I prefer using the whole envelopes in both cooking methods.
Pour the water into a measuring cup that is larger than the amount of water needed.
Add and mix all three envelopes of dry salad dressings.
Mix until completely blended, or as best as you can.
If desired, brown the roast. I like to brown mine in the 8 qt (7.57 liter) pressure cooker.
Add the meat to your cooker and pour the water salad dressing mixture over the roast. Cook as usual.
In the pressure cooker, cook for 70 minutes using the quick release method. Alternatively, you can use the natural release method, but I usually opt for the quick release as I'm always in a hurry when making this recipe. In the slow cooker, cook on high for about 4 hours or on low for approximately 8 hours.

Variations

For a spicier version, add a pinch of red pepper flakes to the dry salad dressing mixture.
Substitute the pork roast with beef or chicken for a different flavor profile.

Cooking Tips & Tricks

If using a slow cooker, you can reduce the amount of dry ingredients by half if you find it too strong.

- Browning the roast before cooking can add extra flavor to the dish.

- Make sure to mix the dry salad dressing mixes thoroughly to ensure even distribution of flavor.

- For a quicker cooking time, use a pressure cooker. For a more hands-off approach, use a slow cooker.

Serving Suggestions

Serve Ray's 3-envelope Roast with mashed potatoes and steamed vegetables for a complete meal.

Cooking Techniques

Browning the roast before cooking can add depth of flavor to the dish.

- Using a pressure cooker will result in a quicker cooking time, while a slow cooker will allow for a more hands-off approach.

Ingredient Substitutions

You can use any type of roast meat for this recipe, such as beef or chicken.

- If you don't have dry salad dressing mixes, you can make your own seasoning blend using herbs and spices.

Make Ahead Tips

You can prepare the dry salad dressing mixture ahead of time and store it in an airtight container until ready to use.

Presentation Ideas

Garnish the roast with fresh herbs, such as parsley or thyme, for a pop of color.

Pairing Recommendations

Serve Ray's 3-envelope Roast with a side of garlic bread and a green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

2g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron and vitamin B12.

Alergens

This recipe may contain gluten from the dry salad dressing mixes.

Summary

Ray's 3-envelope Roast is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of iron and vitamin B12, but may contain allergens such as gluten.

Summary

Ray's 3-envelope Roast is a classic comfort food dish that is easy to make and full of flavor. This recipe is perfect for a family meal or special occasion, and can be cooked in either a pressure cooker or slow cooker. With a few simple ingredients and cooking tips, you can create a delicious and satisfying meal that will have everyone coming back for more.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was browsing through the old cookbooks that had been passed down to me from my mother. As I turned the yellowed pages, a small slip of paper fell out onto the floor. Curious, I picked it up and saw that it was a handwritten recipe for Ray's 3-envelope Roast.

I had never heard of this dish before, but something about the name intrigued me. I decided to give it a try, and I am so glad that I did. This recipe has become a staple in my kitchen, and it always brings back memories of that fateful day when I discovered it.

The recipe itself is quite simple, but the flavors are absolutely divine. It starts with a large chuck roast, which is seasoned with a blend of herbs and spices. Then, the roast is placed in three envelopes along with some onions, garlic, and mushrooms. The envelopes are sealed and the roast is cooked slowly in the oven until it is tender and flavorful.

I have made this dish for countless family gatherings and dinner parties, and it never fails to impress. Everyone always asks for the recipe, and I am happy to share it with them. In fact, I have even passed it on to my own children, who have now started making it for their own families.

But the story of how I learned to make Ray's 3-envelope Roast goes back even further than that fateful day in my kitchen. It all started when I was a young girl, and my grandmother would spend hours in the kitchen teaching me how to cook.

My grandmother was a wonderful cook, and she had a talent for creating delicious dishes out of simple ingredients. She taught me the basics of cooking, from how to chop an onion to how to season a roast. I would sit at her feet, watching in awe as she worked her magic in the kitchen.

One day, my grandmother told me about a friend of hers named Ray who had shared this recipe with her. Ray was a talented chef who had traveled the world and had learned to make dishes from all different cultures. He had given my grandmother the recipe for his 3-envelope Roast, and she had been making it ever since.

I remember the first time my grandmother made the roast for our family. The aroma that filled the kitchen was intoxicating, and we all gathered around the table eagerly awaiting our first bite. The meat was so tender and flavorful, and the onions and mushrooms added a depth of flavor that I had never experienced before.

From that moment on, I was hooked. I begged my grandmother to teach me how to make the roast, and she happily obliged. She showed me how to season the meat, how to layer the ingredients in the envelopes, and how to cook it just right so that it would be moist and tender.

As I grew older, I continued to make the roast for my own family. I tweaked the recipe here and there, adding my own personal touch to it. But no matter how many times I made it, the dish always brought back memories of my grandmother and the time we spent together in the kitchen.

And now, as I pass on the recipe to my children and grandchildren, I know that it will continue to be a beloved family favorite for generations to come. Ray's 3-envelope Roast may have come from a friend of my grandmother's, but it has become a part of our family's story, a reminder of the love and tradition that we share around the dinner table.