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.
