INGREDIENTS
3 lb
chuck roast (trimmed of excess fat)
3 tbsp
olive oil
6
garlic cloves, peeled
3 cups
beef broth
2 tbsp
Worcestershire sauce
3 tbsp
dry minced onion
2 tbsp
beef bouillon powder
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
salt
1/2 tsp
pepper
1
bay leaf
2 cups
beef broth (or less depending on how much broth/juices remain after roasting)
1/4 cup
flour