Ingredients

1. 2 boneless  (2-1/2 pounds each)or 1- 5 lb. rump,shoulder or eye of round roast
2. 1 envelope ranch salad dressing mix
3. 1 envelope Italian salad dressing mix
4. 1 envelope brown gravy mix
5. 1/2 cup water

Directions

1. Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yield: 12-15 servings.