Put floured beef over a bed of onions in a slow cooker for this remarkable meal

2.5 lb boneless beef chuck roast
1/4 cup of all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2″ pieces
3 celery stalks, cut into 2″ pieces
1 1-oz packet of beef gravy mix
1 1-oz packet of ranch dressing
1 1-oz packet of Italian dressing mix
1/2 cup water
Salt and pepper to taste
Directions
1. Pat the chuck roast dry using paper towels. Season the roast on both sides with salt and pepper.
2. Roll the roast on a bed of flour, making sure all sides are well-coated. Place the floured roast on top of a bed of onions in a 6-quart slow cooker.
3. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add carrots and celery.
4. Cover and cook on low for 8 hours.
Pro tip: Use the drippings to make a gravy. Strain out the vegetables and pour the liquid from the roast into a saucepan over medium heat. In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup of warm water until it is smooth. Pour the cornstarch into the saucepan with the drippings, whisking constantly until the gravy has thickened.