Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 8 : 30 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 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
- 1/2 cup Water
Preparation
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 7-8 hours or until tender. If desired, thicken cooking juices for gravy.
GRAVY
Remove 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 tablespoons flour and 1/3 cup cold water for each cup juices, then add to saucepan. Bring the mixture to a boil, stirring constantly, until the gravy is thickened.
