Flavorful Pot Roast

This recipe is from my Fix it and Forget it cook book. By Mary Kay Nolt

2 2 1/2 lbs boneless beef chuck roasts
1 envelope dry ranch salad dressing mix
1 envelope dry Italian salad dressing mix
1 envelope dry brown gravy mix
1/2 cup water

Optional indredients:
1 tbsp flour
1/2 cup water

1. Place the chuck roasts in your slow cooker. (make sure you spray the inside with Pam for easy cleaning or use a liner).
2. In a small bowl, combine the salad dressing and gravy mixes. Stir in water. Pour over the meat.
3. Cover and cook on low for 7-8 hours, or until the meat is tender but not dry.
4. If you wish, thicken the cooking juices for gravy. Remove the meat at the end of the cooking time and keep warm on a platter.
5. Turn cooker to high and bring juices to a boil.
6. Meanwhile, mix 1 tbsp flour with 1/2 cup water in a jar and a tight fitting lid. Shake until smooth.
7. When juices come to a boil, pour flour-water into cooker in a thin stream, stirring constantly. Continue cooking and stirring until juices thicken.
8. Serve over meat, or in a side dish along with the meat.

Note: You may also add cut up onions, carrots and potatoes and place on top of meat before cooking.

Enjoy!