Ingredients
2 boneless beef chuck roasts (2-1/2 pounds each)1 envelope ranch salad dressing mix1 envelope Italian salad dressing mix1 envelope brown gravy mix1/2 cup waterChopped fresh parsley, optional
Preparation
Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.
