1 (3 lb) chuck roast
salt and pepper to taste
1 can condensed French Onion soup
2 tablespoons flour
1/4 cup water
additional pepper as needed
Preheat oven to 325ºF.
Season the roast lightly with salt and pepper, and place in a dutch oven or other roasting pan with a lid.
Pour the condensed soup over the roast (do not add water). Put the lid on the pot and slide in the oven.
Do not disturb for 2 hours. Smaller size roasts will be done around 2 hours- larger roasts may take longer. Check to see that the meat is falling apart- when it does that, it’s ready. If it doesn’t fall apart, it needs more time- give it 20 minutes increments until done.
Remove from the oven and set aside for 15 minutes- leave the lid on!
Transfer the roast to a serving platter. Pour the juices left behind into a saucepan over medium-high heat.
Combine the flour and water, whisking until combined. Add to the pan juices, stirring constantly. Bring to a boil and check for seasonings- I usually find it needs added pepper, but not salt.
Once the mixture has come to a boil, it’s done. Pour over the roast and serve immediately.