Arkansas Pot Roast

Oxmoor House
6 to 8 servings


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1 (3- to 4-pound) boneless chuck roast
2 cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/3 cup water
1 tablespoon all-purpose flour
1/4 cup water


Make several slits in roast, and stuff with garlic slices. Sprinkle with salt and pepper. Brown roast on all sides in hot oil in a large ovenproof Dutch oven. Pour 1/3 cup water over roast. Cover and bake at 325° for 2 hours or until tender.

Remove roast to a serving platter; keep warm. Combine flour and 1/4 cup water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

Created date

February 2010