Greek Style Pot Roast
|Beef chuck pot roast||3 Pound|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Garlic cloves||3 , minced|
|Dried oregano||1 Teaspoon, crushed|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs) (for serving)|
Trim excess fat from roast.
Cut roast in half and fit into the bottom of a slow electric crockery cooker.
Stir together lemon peel, lemon juice, garlic, salt, oregano, and pepper.
Spoon over the roast.
Cover and cook on low heat setting for 8 to 10 hours.
Remove roast and pour cooking liquid into bowl.
Return roast to cooker and cover to keep warm.
Skim off excess fat from cooking liquid; add water to make 2 cups.
Pour into saucepan.
Blend cold water slowly into flour; stir into liquid.
Cook gravy, stirring constantly, till thickened and bubbly.
Place meat on platter; pour some of the gravy over.