Cut the roast into 1" chunks. Make a mixture of flour, salt and pepper and dredge the chunks. In a heavy pan, add a bit of oil or fat and brown the chunks. Don't crowd them. Take out and add more in batches if necessary.
Take meat out. Add a sliced onion to the grease and saute it lightly, scraping up the browned bits as much as possible.
Sprinkle the onion with a bit of granulated bouillion if you have it and a couple of more tbs of the seasoned flour. Add 2C of water or beef broth and whisk until the flour is incorporated and smoothed out. Add a dash of worcestershire sauce.
Add the meat, 3 ribs of celery in 1" pieces, several carrots, chunked, several new potatoes, cut in quarters.
Add a bit more water if it doesn't look quite enough.
Cover tightly and put in a 300* oven for 2 hours.
You can do it in one piece if you want but I think chuck is harder to slice in this preparation. The cut up stew works nicely.