Pot Roast and Gravy

1 large roast, beef or pork, about 2-3 pounds

Fresh garlic

Salt and pepper

1/3 cup all-purpose flour

1/3 cup olive oil

1/2 cup white wine (optional)

3 cups water

1 tsp. salt



Gravy:
1 pint cold water

1/2 cup all-purpose white flour

Salt to taste



With a sharp knife, make 1 inch slits deeply into the roast on both sides.
Peel the fresh garlic and plunge pieces into the slits. Sprinkle salt and
pepper on both sides of the roast. Sprinkle flour generously on both sides
of the roast.
Heat oil in a heavy pan or dutch oven. Carefully place the roast into the
hot oil. Brown on both sides. Lower heat and add wine (optional) and water.
Place a lid on the container, and cook slowly, either on top of stove, or in
350 degree oven, for about 2-3 hours, or until roast is fork tender.


GRAVY:
After roast is fully cooked, carefully remove to a platter. With remaining
juices in the pot, add water if necessary to make amount of gravy needed.
Place on top of stove, and heat the liquid to a soft boiling stage. Place
flour into a bowl. Add cold water to the flour and mix together to form a
thickened liquid. Drizzle the flour mixture slowly over the boiling pan
juices, while stirring continuously. Season with salt. Cook until the
mixture thickens. More water can be added to mixture if it becomes too thick
or if more gravy is desired.
After roast is cooled slightly you can slice it and place back into the
gravy, or you can serve the roast whole or sliced, adding gravy when on plate.

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