2.5 lb boneless beef chuck roast
1/4 cup all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 packet (1-oz) beef gravy mix
1 packet (1-oz) ranch dressing mix
1 packet (1-oz) Italian dressing mix
1/2 cup water
Salt and pepper, to taste
Directions:
Begin by patting the chuck roast dry with paper towels. Season generously with salt and pepper on both sides.
Lightly coat the roast in flour, ensuring all sides are covered. Place the floured roast atop the sliced onions in a 6-quart slow cooker.
