Preparation time: 10 minutes
Cooking time: 7 hours
1 ( 2 1/2 pound) boneless beef chuck roast
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Place the roast 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 juices 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 tablespoons 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.