2 boneless beef chuck roasts (2-1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix (* I prefer to use Knorr Brown Gravy)
1/2 cup 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.
* I like to take the juices from the slow cooker and pour into a saucepan. Mix cornstarch and cold water, add to the sauce pan. Warm on low heat until sauce thickens. Pour over pot roast and mashed potatoes.