Step 1

To make Roast Beef: Pat dry chuck roast. In a small bowl, mix together salt, granulated garlic, black pepper, onion powder, rosemary and thyme. Rub on all sides of roast, reserving 1 teaspoon for the beef stock.

Step 2

Heat a couple of drizzles of olive oil in a large skillet. Sear the seasoned roast over medium-high heat on all sides for 2-3 minutes per side. Pour beef stock into the pan just to deglaze scraping brown bits from bottom, add reserved seasoning.

Step 3

Spray the crock of a 6 quart slow cooker with cooking spray. Arrange chopped onion, minced garlic and bay leaves on bottom. Center roast on top. Pour seasoned beef stock and Worcestershire sauce over roast. Cover and cook for 8-10 hours on low or 3-4 hours on high.

Step 4

Once done, Remove bay leaves and pour liquid with onions (strain if you don't want the onion) from slow cooker reserving about one cup in the slow cooker. Use 2 forks to shred beef, stir back into liquid. Let stand uncovered while you make the gravy.

Step 5

To make Gravy: In a saucepan on the stovetop, melt butter. Add flour whisking over medium heat until absorbed. Gradually whisk in 3 cups cooking liquid. Increase heat and bring to a boil them immediately lower the heat. Add additional liquid as needed to thin to your taste. Let simmer on low for 5 minutes. Ladle half over shredded roast beef serve the rest on the side, keep warm.

Step 6

To Serve: Butter and toast Texas toast. Top with mashed potatoes, roast beef and gravy. Garnish with parsley and serve immediately.