• 2 1/2 lb. chuck roast, or roast of your choice
  • 2 packets dry Italian dressing mix OR Ranch dressing mix
  • 1 cup water

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  1. Place beef in slow cooker, sprinkle seasonings over meat, pour water over all.
  2. Cover. Cook on Low for 6-8 hours or until meat shreds easily.
  3. Remove roast, and with two forks shred, and place back in juices in the slow cooker.

Optional: If you would like a “Hot BEEF”, you can add a little Corn Starch in cold water and let it dissolve completely, and stir into broth for gravy! YUM!

Happy Crocking!

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