1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
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| FLAVORFUL POT ROAST | ||
| Yields 12-15 servings | ||
| 2 boneless beef chuck roasts (2-1/2 lbs each) 1 envelope ranch salad dressing mix 1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1/2 cup water |
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| 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. | ||
| For gravy: Remove the meat to a warm platter, then strain and skim the fat from the cooking juices. Measure the juices and place in a saucepan. Combine 3 tbsp. flour and 1/3 cup cold water for each cup of juices, then add to the saucepan. Bring the mixture to a boil, stirring constantly, until the gravy is thickened. | ||