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Submitted by: Joan Brochu from Hardwick, VT
Originally shared on the web 06/14/2011

2 c. water
5 to 6-lb. beef pot roast
1-oz. pkg. ranch salad dressing mix
.7-oz. pkg. Italian salad dressing mix
.87-oz. pkg. brown gravy mix
6 to 8 potatoes, peeled and cubed
8 to 10 carrots, peeled and thickly sliced

Pour water into a large oval slow cooker; add roast. Combine mixes and sprinkle over roast. Cover and cook on low setting for 6 to 7 hours; add potatoes and carrots during the last 2 hours of cooking. Serves 6 to 8.