- 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
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.