Chuck roast wiped dry and put in a slow cooker, topped with a package of brown gravy, Italian dressing powder and two heaping tablespoons of dry Ranch dressing mix. 1/2 C. water added and cooked for an hour and a half at 350. Added carrots, onion and mushrooms and turned down to 300 for two more hours.
Three russet potatoes shredded into strainer, two cups of very hot water poured over, patted dry and put in skillet with oil and mixed with chopped onions, salt and pepper then pressed into a half inch paddy, covered and cooked on medium high for 15 minutes, flipped uncovered and cooked until done on the bottom.
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