For as long as I can remember, we had one of two things for Sunday dinner after church; fried chicken or pot roast. For this recipe, a cast iron dutch oven is essential for the low and slow cooking of a pretty tough piece of meat. Leaving the oven on while away from the house is frowned upon nowadays, so make sure someone is in the house while this is cooking. We always had rice with our roast instead of mashed potaotes since Mamaw (Mama’s mama) grew up in South Carolina.
3-5 lbs boneless chuck roast, with good fat marbling
Salt and Pepper to taste
3 Tb flour, plus additional for thickening gravy
2 Tb vegetable oil
1/2 cup water
Preheat oven to 350 degrees. Set oven rack in the middle of oven to give at least 4-5 inches of clearance for dutch oven with lid on. Pat dry roast with paper towels. Mix salt, pepper, and flour and generously coat the roast with mixture. Heat oil in dutch oven over medium-high heat until it shimmers. Brown roast on all sides, pour water into the pot and place in preheated oven with lid on. Roast for 2-4 hours depending on size of roast until pull-apart tender. Remove roast from dutch oven and keep warm. Thicken gravy with flour as desired and season to taste with salt and pepper. Serve with rice or mashed potatoes.