Pot Roast With Garlic Sauce Recipe

Heat oil in Dutch oven or heavy pan large enough to hold roast.

Sprinkle meat generously with salt and pepper, pressing seasoning into meat with hands.

Brown roast in hot oil in 400 degree oven. Turn meat to brown on all sides.

Pour off any excess oil or collected fat; cover roast with boiling water, cover and simmer 2 hours or until tender.

Make sauce while meat is cooking.

Melt butter in saucepan or large skillet.

Add flour and salt and stir with a wire whisk to blend into a roux - do not allow flour and butter to brown.

Add milk, stirring until thickened and smooth.

Whisk in pepper and garlic powder. Cook over low heat 5 to 10 minutes, stirring constantly. Thin with water if sauce becomes too thick. Sauce will be smooth and velvety. Sprinkle with chopped, fresh watercress or minced parsley.

Remove meat from water (save broth for soup or other use), slice and arrange on platter. Ladle sauce over meat.