I first tried this recipe back in April of this year and it quickly, no immediately, became a family favorite. I have tweaked it for our family and just last month my Mom added something that is a must have now with this recipe....Can you guess...yep, sweet potatoes. 
Who woulda thunk it? Our family likes sweet potatoes on the savory side instead of the sweet (we think they are sweet enough without the added sugar). She just peeled them, cut them in half and added them to the crock pot. They were a surprisingly delicious addition to the meal. I made it for the hubby and he loves it. THANKS MOM!Adapted from recipe @ Real Mom Kitchen
3 Envelope Roast
- 3 pound beef roast (such as chuck roast)
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water
- 4 medium sweet potatoes
First - brown the roast in skillet on stove. Using tongs so as NOT to puncture the meat, transfer the meat to the crock pot. Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Pour the water and salad dressing mixture over the roast. Cook it on high for about 4 hours on low about 8 hours. Wash, peel and quarter the sweet potatoes. When the roast has about 2 hours left add the sweet potatoes and allow to cook the remaining time. Once the potatoes are tender through (should be about the time the roast is finished) remove and place in serving dish.
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