Old Fashioned Pot Roast

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (3 lb) boneless beef chuck roast
• 6 tablespoons all-purpose flour, divided
• 6 tablespoons butter or 6 tablespoons margarine, divided
• 3 cups hot water
• 2 teaspoons beef bouillon granules
• 1 medium onion, quartered
• 1 celery rib, cut into pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 carrots, cut into 2-inch pieces

Recipe

• 1 sprinkle the roast with 1 tablespoon flour.
• 2 in a dutch oven, brown the roast on all sides in half of the butter. add the water, bouillon, onion, celery, salt and pepper; bring to a boil. reduce heat, cover and simmer for 1 hour.
• 3 add carrots; cover and simmer 45 to 60 minutes longer or until meat is tender.
• 4 remove meat and carrots to a serving platter and keep warm.
• 5 strain cooking juices; set aside.
• 6 in the same dutch oven, melt remaining butter. stir in remaining flour; cook and stir until bubbly.
• 7 add 2 cups of the cooking juices and blend until smooth. cook and stir until thickened; add additional cooking juices until gravy has desired consistency.