Chuck Roast For Two

Directions

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