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3 pound boneless chuck roast - see above notes for other ideas
1-2 cups (16 oz bottle) Lite Italian Dressing - doesn't matter what brand, but Kraft Zesty is great
Onions, celery, carrots, potatoes - largely chopped
Preheat crock pot on high (or oven to 275 degrees). Drizzle two or three tablespoons of the dressing on the bottom of the crock pot's pot or a large, deep casserole. Add the meat and veggies - no particular order. Pour at least 1 cup of dressing over the whole thing. For a larger cut of meat - use more dressing. For a chuck steak or small roast, I usually use 3/4 cup, or so. Doesn't really matter at all.
Cover tightly and cook on high, in crock pot, until it is bubbling a lot, then turn to low. My pot is older and doesn't have a tight fitting lid so I even cover the whole thing with a couple kitchen towels. If you need the meal sooner than later, keep it on high, but I usually like to cook this on low for several hours - like 5 or 6, depending on the size of the meat, of course.
In the oven, 275 degrees for several hours. Instant pot - no clue.
It's done when it falls apart very easily. This makes a lot of it's own juice, so if left covered tightly, it will NEVER dry out. I turn it now and then, just so all parts of the roast are, at one point, sitting in the liquid. Makes approx 10 (weight loss surgery-size) servings.
Per Serving: 275 Cal; 30 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 283 mg Sodium
(I use AccuChef for my stats.)