Peel the onion and slice it across into three rounds, all equal in thickness. Place the three onion rounds (leave them whole, don’t separate into rings) in one even layer across the bottom of a large slow cooker.

In a small bowl, combine the ranch dressing mix, Italian dressing mix, and beef gravy mix.

Place the chuck roast in the slow cooker on top of the onions. Spread half of the seasoning mixture all over one side of the roast, then flip over and spread on the rest of the mixture.

Pour the can of condensed beef consommé over the roast.

Peel the potatoes and cut into 1 ½ inch chunks; place on top and all around the roast in the slow cooker.

Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.

Cover the slow cooker with the lid and cook on low for 8-10 hours until the meat and vegetables are fork tender.

Remove the meat and shred with forks. Place the meat and vegetables on a serving plate.

Set a mesh strainer over a medium heat-safe bowl and pour the gravy from the slow cooker into the strainer so the gravy goes into the bowl while the strainer catches the scraps.

Serve the roast, potatoes, and carrots along with the gravy.