1 tsp. seasoned salt
1/2 tsp. onion powder
1/4 tsp. seasoned pepper
1/8 tsp. garlic powder
1 (5 lb.) boneless chuck roast
1 tbsp. olive oil
1/4 c. water
1 lg. onion, chopped
1/4 c. chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 tsp. parsley flakes
1/4 tsp. dried whole thyme
All-purpose flour

Combine salt, onion powder, pepper, and garlic powder. Rub mixture evenly on roast. Brown roast on both sides in hot olive oil in a large Dutch oven. Add water and next 6 ingredients. Cover and bake at 325 degrees for 3 hours or until tender. Remove roast to serving platter, reserving liquid in Dutch oven. Remove bay leaves.

Skim fat, measure liquid, and return to Dutch oven. Combine 1 to 1 1/2 tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir flour mixture into liquid. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.