Boneless chuck underblade roast of beef, thick cut
1 can French Onion Soup
1 can water
Place roast in baking pan, pour in can of soup covering the meat. Use about H can of water around meat not on top of meat. Save water as meat and juices cook down.
Roast at 375 degrees for about 2 1/2 hours. Check meat often and make sure liquid does not burn into bottom of pan. Add water as needed.
To make gravy. Remove cooked meat from pan and in a small plastic shaker add 1 tablespoon flour and 3 - 4 tablespoons water, shake to get lumps out. Gently stir into liquid from meat, adding cooked potato and vegetable water for flavor. Repeat the process with flour and water in shaker to get correct thickness of gravy.