Chuck Roast For Two

• 1 (1 1/2 lb) chuck roast, abt 1 1/2 lbs (I cut a 3lb roast in half, froze the other half for another time)
• 1 tablespoon oil
• 1 onion, cut in large dice
• 1 teaspoon beef base
• 1 cup hot water
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon herbes de provence
• 1 teaspoon Gravy Master
• 1 tablespoon flour
• 1 tablespoon water

1. In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
2. Sprinkle beef with the mixed seasoning on all sides.
3. Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
4. Add the onion to the pot and saute until light golden color.
5. Dissolve the beef base in hot water.
6. Pour the resulting broth around the roast in the pot.
7. Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
8. Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
9. Remove meat from pan and keep warm by covering with foil.
10. Mix the flour and water together to create a slurry.
11. Add the gravy master to simmering broth.
12. Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
13. Simmer for a couple of minutes to cook the flour.
14. Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
15. NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.

chuck roast, oil, onion, beef base, water, kosher salt, pepper, garlic, master, flour, water

Taken from www.food.com/recipe/chuck-roast-for-two-209736 (may not work)