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Parent Category: Recipes
Old Fashioned Pot Roast
1 boneless beef chuck roast (about 3 lb)
6 T. all purpose flour divided
6 T. butter or margarine divided
3 C. hot water
2 t. beef bouillon granules
1 medium onion quartered
1 celery rib cut into pieces
1 t. salt
1/2 t. pepper
4 carrots cut into 2" pieces
Sprinkle the roast with 1 T. 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 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 C. of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
