Ingredients
| 2 | 2-pound boneless beef chuck roasts |
| 1 | envelope ranch salad dressing mix |
| 1 | envelope Italian salad dressing mix |
| 1 | envelope brown gravy mix |
| water | |
| flour, optional for gravy |
Instructions
Place roasts in a 5-quart slow cooker. Combine dressing mixes and gravy mix in a small bowl. Stir in ½ cup water then pour over meat. Cover and cook on high for 5-6 hours, or on low for 7-8 hours, or until tender. Leftover juices make a good gravy. First, strain and skim fat from the juices. Add 3 tablespoons flour mixed into 1/3 cup cold water for each cup of juice. Bring gravy to a boil, stirring constantly until thickened. Serves 12-15
