Ray's 3 Envelope Roast

I kinda sorta made Ray's 3 Envelope Roast today using beef rump roast and as I expected, it didn't disappoint! I didn't have the Italian salad dressing mix (and after our almost $90 shopping excursion this morning wasn't about to go buy any) so I made do with the two envelopes I had on hand. This is the third time I've made this with some variation and each time it turns out perfect, the best beef roast I've ever had. If you haven't tried this, you really should. It's easy and even the cheapest, toughest roast comes out tender and tasty.

So, here's how I made the roast:



First, I browned a three pound rump roast in the Cook's Essentials digital 8 quart pressure cooker. While it was browning I mixed 1 cup of water, 1 envelope of brown gravy mix, 1 envelope of ranch dressing mix and 1/2 teaspoon of Spike seasoning until smooth then poured it over the roast, put the lid on, and set the timer for 40 minutes. When the timer went off, I used quick release and added cut up red potatoes, celery, onions and whole baby carrots and a small hand full of frozen mixed broccoli and cauliflower and set the timer for another 16 minutes.


The resulting dish was perfect. The gravy was savory, the meat very tender, and the vegetables were soft but not at all overcooked. Unfortunately, the man person beat me to the roast before I could get a picture of it so what you see above is the roast and vegetables after he got to them. I'll have to hide some of the stuff to use later this week in the beef pot pie I have planned!

Wednesday Wanderings...

It's about 2 AM and I'm wide awake. I got to sleep at about 11 but had a nightmare and was awakened by it a bit ago. So here I am, checking email and such and hoping to get back to sleep soon.

Last night I cooked two more beef roasts in the pressure cooker. This time I dumped one package of brown gravy mix, a package of onion soup mix, and about 3/4 cup of Country Bob's All Purpose Sauce into a 4 cup measuring cup and added enough water to make 2 cups of liquid.

I brought it to pressure and cooked it for 15 minutes, then used the quick release and added a bag of frozen green beans, some carrots and potatoes, and set the PC for another 12 minutes. When it was finished, I used slow release and the resulting beef roast is so very tender and very delicious!

The meat, vegetables, and juice were divided into 2 large freezer bags and I got a small freezer bag of just sauce and vegetables. All of it went into the freezer to be used in the future. I'll use part of it for stew, part to be served over rice, some will be used in a crockpot beef pie, etc. Those two roasts should provide us with at least 12 meals.

Tuesday night dinner was a #9 from Long John Silver's. I didn't get off until 6 and Rod wanted to go out for fish so we did. Ehh, it wasn't frugal or healthy but it sure was good!

Today is a day off for and I got the laundry done yesterday so today I'm going to rest. Dinner will be leftover cheesy chicken pulled from the freezer and used to make chicken and rice that we'll have with a salad and green beans. Yum!