Oven Pot Roast

By Addie

MY NOTES: Use my Le Creuset Braiser, OF COURSE!

Ingredients

• 1 Tablespoon cooking oil
• 1 (3 lb.) beef chuck pot roast
• 1/2 teaspoon dried thyme, crushed
• 1 clove garlic, minced
• 1/3 cup all-purpose flour
• Milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup water

Preparation

Step 1

Heat oil over medium heat in an oven-going Dutch oven. Add roast; brown on both sides. Sprinkle roast with thyme, garlic, 1/2 teaspoon pepper, 1/4 teaspoon salt. Add water. Roast, covered, in a 325 degree F. oven 2 hours. (For a browner roast, uncover meat the last 10 minutes.) Remove meat to platter; cover to keep warm.

For gravy: Measure pan juices. Add milk to equal 2 1/2 cups. Combine flour and 1/2 cup additional milk until smooth. Return drippings and flour mixture to Dutch oven. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

Serves 6 to 8.