In a large bowl, season chuck roast with kosher salt, black pepper, garlic powder, onion powder, browning sauce and Worcestershire sauce.
In a large skillet or Dutch oven, heat 2 tbsp. of canola oil over medium high heat. In batches, adding more oil to each batch, sear beef pieces for 1 minutes on each side. I typically do about 2 batches. Remove beef and let rest on plate.
Add sherry wine to skillet to deglaze. Add diced onion and sauté for 3 minutes. Add garlic and cook for additional 2 minutes. Do not burn garlic. Stir in Better than Bouillon. Once fully mixed, add flour and stir until dissolved.
Stir or whisk in water. Add dried basil and dried thyme. Return meat to pan, and reduce heat to low and simmer for 1 hour, stirring occasionally. Gravy will gradually thicken.
Serve with sides of choice. Rice or mashed potatoes recommended.
