For lots of delicious jus:
2-3 1/2# decent cut of beef roast (I have used tri tip, rump, round, sirloin, chuck. I prefer the less fatty cuts)
1 pkg McCormack Au Jus mix
1 packet Zesty Italian Dressing mix
1 packet Ranch Dressing mix
3 cups water.
Bring slow cooker up to highest heat and sear the meat.
Mix dry powders w/3 cups cold water and whisk until blended.
Add to slow cooker w/seared roast. Bring to slow boil. Reduce to 225-250 degrees. Cover. Cook 6-10 hours, turning meat occasionally.
found online as “3 Envelope Roast”.
I have also done this with a pork loin roast.
If you want a thicker gravy instead of jus, substitute 2 Brown Gravy packages for the single Au Jus packet and add an extra cup of water. Whisk well and stir often while cooking, as the cornstarch in the gravy mix will tend to thicken sooner. You can use up to 3 1/2 cups water with gravy mix and the gravy will be thicker than jus without being lumpy, but you still need to stir.
I was skeptical, but this has become one of my go-to recipes when I am busy. The leftover jus+meat makes a great Stroganoff. Just saute onions and mushrooms, add a generous portion of Harvey’s Bristol Cream Sherry to deglaze, then reduce liquid slightly. Stir in the cut up leftover beef roast and gradually add the leftover jus and simmer to blend flavors. I add this to cooked and drained egg noodles and let it sit, covered, until serving time. Then I reheat to taste and finally, stir in sour cream to taste, just before serving. This avoids the sour cream breaking down and becoming grainy.
Anyway those are some good ideas. One thing leads to another. Stroganoff is on the menu soon if the sirloin in the freezer isn't too old. I did start thickening the juice (rather than cooking it down) with flour B4 adding the sour cream.
I'll look for those packets at the store and have them on hand. They keep a long time.
I did find my boullion cubes most satisfactory for expensive beef flavor. I'm talking like standing rib roast which I haven't bought in years. A local restaurant that went out of business had these marvelous French dip beef sandwiches at noon, and used their prime rib. Down in the long pan were the serving juices, never learned their secret. But they'd give you a little dish of it to dip your sandwich in.
Thank you again. The newer slow cookers are much nicer. But I make so much in the oven at 275. All my soups and chili. Anything with meat in it except hamburger to put in something. Something about slow and heavy pan with a tight lit (have 3) brings out so much more flavor.