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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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