Roast Beef With Gravy

Oxmoor House
10 to 12 servings


+ Add To Shopping List
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1 (6- to 6 1/2-pound) shoulder or chuck roast
2 tablespoons vegetable oil
5 cups water
2 tablespoons all-purpose flour
2 tablespoons water


Combine first 3 ingredients; dredge roast in flour mixture. Brown roast in hot oil in a large Dutch oven. Pour 5 cups water over roast. Bake at 325° for 3 hours or until tender. Baste roast with pan drippings at 30 minute intervals.

Remove roast to serving platter. Combine 2 tablespoons flour and 2 tablespoons water; stir into pan drippings. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.

Created date

February 2010