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

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.