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Roast Beef With Gravy

  • 10servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 teaspoon salt

  3. 1 teaspoon pepper

  4. 1 (6- to 6 1/2-pound) shoulder or chuck roast

  5. 2 tablespoons vegetable oil

  6. 5 cups water

  7. 2 tablespoons all-purpose flour

  8. 2 tablespoons water

Instructions Jump to Ingredients ↑

  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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