Chuck Roast

Ingredients
2 ½-5 pound chuck roast
Seasoning ( I use Montreal a lot of the time but Tony’s Creole would be good)
Salt
Pepper
Garlic Powder
Package of lipton onion soup mix would be good
1 cup water

Directions
Sprinkle or rub seasoning on both sides of meat. Heat a small amount of oil in a large dutch oven pot (something with a lid that is oven proof). Brown the meat on both sides. Preheat oven to 325º and cook at least 2 hours, adding water or some kind of liquid. You can lower the oven to 300º and cook at least three hours. Some times I have put a frozen roast in and cooked longer. You can add some carrots or potatoes directly over the meat and cook for the last hour. When done remove meat and vegetables and bring the juice to a boil on top of your stove. Stir together flour and water with a whisk and whist it into the boiling juices. Probably use 1/3 to ½ cup flour. Add enough liquid to make the consistency you want. Flavor with bouillon or Worcestershire, salt, pepper. I use something called Maggi that is a liquid in a little bottle. Whatever you have used as a spice is going to be a lot of the flavor of your gravy. You could even lower the oven to like 275º and leave it in longer. Maybe add extra water or some kind of liquid. You just don’t want it to dry out. Serve with mashed potatoes if you didn’t peel some potatoes and put in the pot the last hour of cooking. If you add vegetables you need to add them longer than one hour if you have it down lower.