Sprinkle the chuck roast with salt and pepper and dust with flour
Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast.
Brown the roast on two sides. About 3 minutes per side.
Add the water or broth to the Dutch Oven.
Cover and place roast in the oven.
In a container that you can seal and shake the heck out of, add 1/2 cup water and two tablespoons of flour.
After 1 1/2 hours add the potatoes and carrots around the roast. Cover and let cook an additional 1 1/2 hours, or until meat shreds easily with a fork.
Move the Dutch oven with the drippings to the stove top. Bring it to a simmer. Add about two cups of water or beef broth. Add the flour and water mixture and simmer until thickened. You may need to shake up another batch of flour and water if gravy doesn't thicken to your liking. There are usually a few chunks of potatoes and carrots stuck to the bottom and sides of the Dutch oven, make sure and smash those into the gravy. If none are stuck I'll go get a couple of pieces from the platter and coarsely smash into the gravy.
To serve, simply transfer roast to a serving platter and arrange vegetables around the roast. Serve the gravy in a gravy boat on the side.
You can also add celery and onions to the roast. Add them 1 1/2 hours into the cooking time.