2 boneless beef chuck roasts
(2 ½ lbs each)
1 env. Brown gravy mix
1 env. Italian salad dressing mix
1 env. Ranch salad dressing mix ½ c. water
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.