1 (3 1/2 lb.) chuck roast
1 lg. onion, quartered
4 beef bouillon cubes
flour
3 tbsp. cornstarch
2 tbsp. vegetable oil

Rinse off roast and coat with flour. Place roast and onion in large pot. Brown on all sides in oil. Remove excess oil from pot, cover roast with water.

Add bouillon cubes. Cover and simmer 2 - 3 hours or until meat is tender. Remove roast. Bring remaining liquid to a boil. Put cornstarch in a cup, add enough water to make a smooth mixture. Add liquified cornstarch to boiling liquid, stirring constantly until gravy is thickened. Add more or less cornstarch to gravy for desired thickness. Pour gravy over roast beef and serve.