Old-Fashioned Pot Roast

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Title: OLD-FASHIONED POT ROAST
Categories: Meats
Yield: 6 servings

3 lb Beef chuck roast
6 tb Flour, divided
6 tb Butter, divided
3 c Hot water
2 ts Beef bouillon granules
1 md Onion, quartered
1 Rib celery, cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots, cut into 2" pieces

Sprinkle the roast with 1 Tbsp. flour. 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. Add carrots; cover and simmer 45-60 minutes
longer or until meat is tender. Remove meat and carrots to a serving
platter and keep warm. Strain cooking juices; set aside. In the same
Dutch oven, melt remaining butter. Stir in remaining flour; cook and
stir until bubbly. 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. From: "Taste of Home" Magazine
Posted by: Debbie Carlson - GEnie

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