Preheat oven to 350 degrees F.

Heavily season roast on both sides, brown the roast in pan (best results are from using a pan just a little larger than the roast) over medium heat. Remove roast, set aside and add the onions, cooking and stirring often until softened. Add the roast back in (along with any juices). Pour beef broth around the roast to a level about 3/4 up  the side of the roast.

Cover tightly and place in oven; cook until tender and a fork placed in the roast turns easily, around 1 hour 45 minutes to two and a half hour. Remove roast and shred. Place the pan with the broth on burner set to medium heat. Place flour in a jar, add water while stirring and shake thoroughly to blend. When the broth comes to a simmer, add the flour mixture while whisking. Simmer four to five minutes until gravy reaches desired consistency.

Taste and add additional seasoning, the bit of jelly or jam and the beef base if desired.

Serve beef over bread topped with gravy. Accompany with mashed potatoes.