Preheat oven to 300.

Remove chuck roast from packaging and salt and pepper each side and place in pan and sear until browned.

Remove and place in a roast pan big enough to fit your chuck.

Add about 1/2 in water to bottom of pan and cover with tinfoil and bake for about 3 hours.

After the 3 hour mark, check to see the roast is done and shreds when touched.

Remove from oven and remove meat from pan to a cutting board to let rest.

Meanwhile, dump your drippings from pan into a 2 cup measuring cup. If you are shy of 2 cups add enough water to compensate.

Taste your drippings, if they do not have enough beef flavor add a little bit of the powdered beef bouillon until desired flavor is reached.

Add the drippings to a sauce pan and bring to a boil.

Mix together your flour in water in little container until blended, pour into your beef drippings

Reduce heat to a simmer and stir until thickened.

Add salt and pepper to your liking.

Once ready to assemble, shred your beef with a knife and fork.

Place 1 piece of bread on plate and top with desired amount of beef, top with another piece of bread.

Cut into diagonal slices and drizzle beef gravy over top of sandwich.

Serve with a side of mashed potatoes if desired.