Chuck Roast for Two

Recipe by Sandylee
READY IN: 2hrs 15mins


  • 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
  • 1
    teaspoon kosher salt
  • 14
    teaspoon pepper
  • 14
    teaspoon garlic powder
  • 1
    teaspoon herbes de provence
  • 1
    teaspoon Gravy Master
  • 1
    tablespoon flour
  • 1
    tablespoon water


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