Categories: Slow Cooker

Ingredients

• 2-5 pound pot roast (any kind(
• 1 envelope ranch dressing (dried)
• 1 envelope Italian dressing
• 1 envelope brown gravy mix
• potatoes and carrots
• 1 to 1 1/2 cup water (enough to cover the potatoes and carrots)

Directions

1. If you wanted carrots and potatoes, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegetables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through. (I cooked on high for about 5 hours, starting with a frozen roast

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