1 pot roast (3-4 pound beef shoulder or boneless chuck roast)
salt and pepper
flour and water to thicken
Brown roast in heavy pan on both sides. Add garlic, salt and pepper to taste. Cover and put in 350 degree oven 1/2 hour per pound. Lift pot roast out, add 1 cup water (preferably potato water, if you have boiled some potatoes). Then use 2 tablespoons flour to 4 tablespoons water, and shake while stirring in, scraping up dripping for gravy. If there is no liquid, but lots of fat, you can add the flour first, then gradually stir in the water. Stir so you don’t get lumps.
Although Pot Roasts are traditionally cooked on the stove top, Mom liked to use the oven. When I asked her why, she said “Oh, I don’t know, it’s a little bit more tender in the oven.”