First, heat (on high heat) about 1/4 to 1/3 cup oil in a big pot with a lid. I use Extra Virgin Olive Oil, since it's better for you and it will make your roast delicious. When the oil is very hot, carefully place the chuck roast into the pan, take care not to splatter the hot oil on yourself. I use either two large forks, or a large fork and a knife. You don't want to just flip this into the pan, you may get burned.
Season well with salt, garlic salt or powder, and black pepper. Sear the roast on high heat for a few minutes on each side, until dark brown. It may look close to burned, but it's not.
After the beef has been seared on both sides, add 1 cup of water. Cover and transfer from the stove top to a 350 degree oven for one to one and a half hours (depending on the size of the roast - I did an hour and a half for a 3-lb. chuck roast). After the first hour, add quartered potatoes, some carrots, and onion if you like. Stir those into the meat juices and return to the oven for 30-40 minutes I was really rushed with other things tonight, so I only added the potatoes and did the mixed veggies in the microwave. When the timer goes off, check a potato to see if it's tender. If it is, you are done! 
If you like gravy, transfer all of the meat and veggies from the pot to a large bowl or roaster pan and cover, leaving the meat juices in the original pan. Add about 1 1/2 cups water to the pan, blending the meat juices with the water. If the mixture does not taste strong enough, add a cube or two of beef boullion. The broth should be strong. In a separate bowl (or even better yet - a cup with a tight-fitting lid, combine 3 tablespoons flour and 1 cup of water, mixing or shaking until all the lumps are gone. Stir thoroughly into the broth. Heat to boiling, stiring constantly as to avoid lumps. Boil for at least one full minute. Gravy will thicken a little more as it cools. If you like mushrooms, add a can of cream of mushroom soup to the gravy - that will stretch it a little further. I never seem to make enough gravy for potatoes, my guys all like it a lot - so the cream soup is a handy trick I picked up from my mother-in-law.
If you like gravy, transfer all of the meat and veggies from the pot to a large bowl or roaster pan and cover, leaving the meat juices in the original pan. Add about 1 1/2 cups water to the pan, blending the meat juices with the water. If the mixture does not taste strong enough, add a cube or two of beef boullion. The broth should be strong. In a separate bowl (or even better yet - a cup with a tight-fitting lid, combine 3 tablespoons flour and 1 cup of water, mixing or shaking until all the lumps are gone. Stir thoroughly into the broth. Heat to boiling, stiring constantly as to avoid lumps. Boil for at least one full minute. Gravy will thicken a little more as it cools. If you like mushrooms, add a can of cream of mushroom soup to the gravy - that will stretch it a little further. I never seem to make enough gravy for potatoes, my guys all like it a lot - so the cream soup is a handy trick I picked up from my mother-in-law. 
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