Teresa's Pot Roast and Gravy Recipe

Place roast in a crockpot. Do not add any water or seasonings. Cook on low for about 10-12 hours. While cooking, the meat will create its own juices, which season and tenderize the meat beautifully. It is done when it flakes apart easily with a fork.

To make gravy, pour the juices left in the crockpot through a strainer into a bowl. Set aside. In a heavy skillet, heat vegetable oil. Add 1/4 cup of flour. Stir constantly until a paste is formed. Still stirring, pour strained meat juice into the flour/butter paste. Let simmer slowly. Dissolve 4 tblsp. flour into a coffee cup of extremely hot water. Stir the flour/water thoroughly, making sure there are no lumps. Slowly pour the flour/water mixture into the gravy. Stir until gravy has thickened to the consistency you desire.

To serve, pour the gravy over the beef. Or, as I usually do, serve the beef on fresh, hot French bread sandwich rolls, with the gravy poured over the beef. I usually add mayo, lettuce and pickles to the sandwich when I serve it that way. Ocassionally some sliced dill pickles.