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Place the chuck roasts in your slow cooker. In a small bowl, combine the salad dressing and gravy mixes. Stir in water. Pour over meat. Cover and cook on low 7 - 8 hours or until the meat is tender but not dry. If you wish, thicken the cooking juices for gravy. Remove the meat at the end of the cooking time and keep warm on a platter. Turn cooker to high. Bring juices to a boil. Meanwhile, mix 1 Tablespoon flour with 1/2 cup water in a jar with a tight-fitting lid. Shake until smooth. When juices come to a boil, pour flour-water into cooker in a thin stream, stirring constantly. Comtinue cookine and sturring until juices thicken. Serve over meat, or in a side dish along with the meat.
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