Ingredients
1 boneless beef chuck roast (4 pounds)1 package Italian salad dressing mix1 envelope au jus gravy mix1 envelope brown gravy mix1/2 cup water, divided
Preparation
Cut roast in half. Transfer to a 4- or 5-qt. slow cooker. Combine the salad dressing mix, au jus mix and gravy mix with 1/4 cup water; rub over roast. Pour remaining water around the roast.
Cover and cook on low for 8-10 hours or until meat is tender. Serve with gravy.
