Spray the slow cooker bowl with nonstick spray for easier clean-up.

Peel the onion and slice it into three rounds of the same thickness. Place these rounds at the bottom of your slow cooker, keeping them as whole rounds, don't separate them into rings.

In a small bowl add the ranch dressing, Italian dressing, and beef gravy mix. Stir until combined.

Place the chuck roast in the slow cooker on top of the onions. Season roast by spreading half of that seasoning mix all over one side of the roast, then flip it over and do the same on the other side.

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 the low setting 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.