From-Scratch “Envelope” Mixes (DIY, lower sodium)
If you love the three-packet flavor but want to skip packaged mixes, whisk these into a small bowl; use exactly like the packets above.
- DIY Ranch (≈1 packet): 1 Tbsp dried parsley, 1 tsp dried dill, 1 tsp dried chives, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground black pepper, ½ tsp kosher salt, ½ tsp sugar (optional), ¼ tsp mustard powder.
- DIY Italian (≈1 packet): 1 Tbsp dried parsley, 1 tsp each dried oregano & basil, ½ tsp thyme, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp kosher salt, ½ tsp sugar, ¼ tsp red pepper flakes (optional).
- DIY “Brown Gravy” flavor (≈1 packet): 2 tsp beef bouillon powder (or Better Than Bouillon), 1 tsp cornstarch, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp paprika, pinch black pepper. (You can skip cornstarch and thicken later with a slurry.)
Doneness & Texture Guide
- Sliceable roast: Pull at 190°F / 88°C; rest 15 minutes.
- Shreddable, silky roast: Cook to 200–205°F / 93–96°C and check tenderness with a fork.
- Too firm? Keep cooking; connective tissue hasn’t melted yet.
Serving Ideas
- Classic: mashed potatoes, buttered green beans, and dinner rolls.
- Rustic: over polenta or egg noodles with roasted carrots.
- Tangy: add pepperoncini to the pot and serve with a crisp slaw.
- Next-day: pile on crusty bread with provolone; broil until melty.
Troubleshooting & Pro Tips
- Too salty? Use low-sodium broth, choose just two packets, or add ½ cup unsalted stock and a peeled potato during simmer (remove before serving).
- Dry roast? It likely under-cooked. Return to heat with ½–1 cup extra liquid until fork-tender.
- Thin gravy? Reduce uncovered or whisk in a cornstarch slurry (2 tsp cornstarch + 2 tsp cold water per cup of liquid), simmer 1–2 minutes.
- Greasy gravy? Chill juices 10 minutes; lift off hardened fat, then reheat.
- Vegetables mushy? Add potatoes/carrots halfway through, or keep them large.
Make-Ahead, Leftovers & Storage
- Make-ahead: Assemble the slow-cooker version the night before (meat + mixes + aromatics). Refrigerate in the insert; pop straight into the cooker next day and add broth.
- Leftovers: Cool quickly. Refrigerate up to 4 days or freeze up to 3 months in gravy. Reheat gently, adding a splash of water or broth.
The Bottom Line
Whether you lean on three smart seasoning “envelopes” or seal the roast inside a foil “envelope,” you’ll get the same reward: a no-stress, richly sauced roast that tastes like you fussed all day. Pick your version, follow the steps, and enjoy that Sunday-dinner magic any night of the week.
