Chuck Roast For Two

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 paula deen's house seasoning mix.