Step 1

Season the chuck roast with salt and pepper.

Step 2

Heat 1 tablespoon of oil in a large dutch oven over high heat. Add the beef and cook until browned on all sides. Work in batches if needed so that you don't overcrowd the pan.

Step 3

Remove the beef from the pan and set aside.

Step 4

Reduce heat to medium and add the remaining tablespoon of oil to the pan. Add the onion to the pot, stirring often, until softened about 5 minutes.

Step 5

Add the seared beef, broth, bouillon granules, Worcesetershire sauce, garlic powder, and onion powder to the pot and stir well to combine.

Step 6

Bring to a boil, reduce to a simmer, and cook, covered, for 1 ½ hours or until beef is tender.

Step 7

Remove ½ cup of the beef broth from the pan into a small bowl. Sprinkle the xanthan gum over the top and whisk well to combine.

Step 8

Pour the liquid back into the pot and stir well.

Step 9

Continue cooking for 30 minutes to thicken.

Step 10

Serve the beef tips and gravy over mashed cauliflower.