A good cut of beef chuck for the roast itself; this recipe calls for about 2 2.5-pound chucks, but I usually just make one 2-3 pound piece. Make sure that it is marbled and has lots of fat. The better the cut, the more delicious the roast.
1 packet dry salad dressing – Italian
1 packet dry salad dressing – Ranch
1 packet dry Brown Gravy
½ cup of water
Mix the salad and gravy packets with water, pour over the roast and set in the slow cooker for 8 hours on low.
If you want to thicken the gravy after the roast is cooked, add some flour in a skillet with the au jus.