1.  In a pan, heat 2 tsp of oil over medium-high heat.  Brown the roast on each side for 5 minutes.  This step is not mandatory but it does make the roast taste better!
2.  Add the browned roast to the slow cooker.
3.  In a bowl whisk the water together with the 3 mixes.  Pour the mixture over the roast.
4.  Cover and cook on low for 8-12 hours (depending on your slow cooker).  You’ll know the roast is done if you can shred it easily.
5.  I like to shred my roast (as seen in the pictures above).  The way that I did it with this roast was use a hand mixer.  I took a hand mixer to the roast right inside the crockpot. Because it was so tender it shredded up perfectly.  You can also just use a fork to shred.
6.  Serve and enjoy!

Homemade Gravy Mix Recipe

• 3 Tbsp beef bouillon granules
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp pepper
• 1/2 cup flour

Run all the ingredients through a blender or food processor.  Pulse about 10 times until all the granules
are the same consistency. Store in an airtight container.  To make gravy, mix 1/4 cup of mix with 2 cups of milk or water in a saucepan.  Whisk over medium heat until smooth and it thickens.

Homemade Ranch Dressing Mix

• 1/3 cup dry buttermilk powder
• 3 Tbsp parsley flakes
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 2 tsp dried minced onion
• 2 tsp dried dill weed
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

Run all the ingredients through a blender or food processor.  Pulse about 10 times until all the granules
are the same consistency.  Store in an airtight container.  To make ranch dressing whisk together 3 Tbsp of ranch mix, 1 cup mayonnaise and 1 cup milk until smooth. Refrigerate for half hour before serving.

Homemade Italian Dressing Mix

• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp sugar
• 2 Tbsp oregano
• 1/4 tsp thyme
• 1 tsp basil
• 1 Tbsp dried parsley
• 2 Tbsp salt

Run all the ingredients through a blender or food processor.  Pulse about 10 times until all the granules
are the same consistency.  Store in an airtight container.  To make Italian dressing mix together 1/4 cup cinder vinegar, 2/3 cup olive oil, 2 Tbsp water and 2 Tbsp mix.  Store in the refrigerator.