ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Arkansas Pot Roast

Yield 6 to 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes