Braised Chuck Roast with Dumplings

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This recipe is in our Vol. 3 Cookbook. The drop dumplings are in our Vol. 4 Cookbook.
Braised Chuck Roast
1 LARGE CHUCK ROAST
1 CUP FLOUR
COURSE GROUND PEPPER & KOSHER SALT
ROASTED GARLIC POWDER (BADIA BRAND)
2 TSP. DRIED PARSLEY
2 TSP. DRIED BASIL
1 TSP. FRESH ROSEMARY, DICED
OR GROUND ROSEMARY
1 ONION, CUT INTO LARGE PIECES.
1 GARLIC CLOVE
1 STALK CELERY, CUT IN LARGE PIECES.
1 LARGE CARROT, PEELED AND CHOPPED.
2 CUPS CHICKEN STOCK
5 SHAKES WORCESTERSHIRE SAUCE
OLIVE OIL (OR CORN OIL)
1/4 CUP SALTED BUTTER
WATER TO COVER
Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter. Cover with water and simmer on low for 5-6 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.