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Ingredients
  • A good cut of beef chuck for the roast itself; this recipe calls for about 2 2.5-pound chucks, but I usually just make one 2 to 3 pound piece. Make sure that it is marbled and has lots of fat. The better the cut, the more delicious the roast.
  • subheading: 1 packet dry salad dressing - Italian:
  • 1 packet dry salad dressing - Ranch
  • 1 packet dry Brown Gravy
  • ½ cup of water
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