Step 1

Dredge 1 2-4 pound chuck roast in ½ cup all-purpose flour seasoned with 1 teaspoon table or sea salt and ¼ teaspoon black pepper (You don't have to dredge with flour, but please don't forget the salt and pepper.)

Step 2

Heat 2 tablespoons vegetable oil in a large pot and brown the roast on both sides at a high temperature.

Step 3

Sprinkle ¼ cup yellow onions over the roast. Add 1 cup beef broth, 1 teaspoon Worcestershire sauce, and black pepper.

Step 4

Pour ½-1 cup water around the edge of the pan so that the roast is almost covered. Put the lid on and cook at 300 °F (150˚C) for 3 hours. Check once or twice to make sure there is enough water. (The amount of water needed can vary greatly according to the type of pan you use. The heavier the pan and lid, the better)

Step 5

Optional: Add quartered, peeled potatoes and whole baby carrots the last hour.

Step 6

When the roast is fork-tender and falling apart, remove it from the pan and make gravy with the drippings. If the meat doesn't fall apart, keep cooking.

Step 7

Add 1 tablespoon all-purpose flour to ¼ cup water and whisk to dissolve lumps. Add to the drippings (if there aren't many drippings, add water until you have at least a cup of broth) and whisk well. Cook on medium-low until thickened. Using milk instead of water will make a lighter-colored gravy with a slightly richer taste.

Step 8

Add the flour mixture to 1 cup of drippings (227 g). If there aren't many drippings, add water until you have at least a cup of broth. Whisk well. Cook on medium-low until gravy thickens. Use milk instead of water for a lighter-colored gravy with a richer taste. Taste the gravy before adding ½-1 teaspoon salt and ¼ teaspoon freshly ground pepper.