1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried basil
4 pounds beef chuck roast
water to cover
In a medium skillet over medium heat, combine oil, Worcestershire sauce, garlic powder, salt, red pepper flakes, oregano, basil, sage, thyme, sage, basil, oregano and thyme. Mix together, then place in large stock pot over low heat. Bring to a boil, stirring occasionally. Reduce heat to medium low, add water if necessary to cover. Reduce heat, cover and simmer for 20 minutes or until brisk. Remove roast from pot and place in stock pot with water to cover. Return to a boil for 4 minutes, stirring occasionally.
Remove lid from pot. Reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
Remove roast from pot, and stir in broth and water (see Cook's Note for complete instructions). Cover, turn heat to low, and simmer for 20 minutes. Remove from pot, and stir in garlic powder, salt, and pepper flakes. Cover, remove lid from pot, and allow to simmer for another minute. Stir in broth and water to cover. Heat through.