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Old-fashioned pot roast

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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