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Pot Roast and Gravy

Source of Recipe


Unknown






List of Ingredients



• 2 Tbsp oil
  
• 1 (3- to 4-lb.) beef chuck, blade, or 7-bone roast
  
• 1/2 tsp pepper
  
• 4 medium onions, quartered
  
• 4 celery stalks, cut into pieces
  
• 1 bay leaf
  
• 2 beef-flavor bouillon cubes or 2 tsp beef-flavor instant bouillon
  
• 1-1/2 cups boiling water
  
• 6 medium potatoes, halved
  
• 6 medium carrots, cut into pieces
  
• 1/4 cup cold water
  
• 3 Tbsp all-purpose flour
  
• Salt to taste
  






Instructions



1. Heat oven to 350 degrees (F). In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat. Add roast; cook 5 minutes on each side or until browned. Drain and discard drippings, if desired. Sprinkle pepper on both sides of roast.
   
   
2. Add one of the onions, one of the celery stalks, and bay leaf to roast. Dissolve bouillon cubes in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup of bouillon around roast. Bring to a boil. Cover; bake at 325 degrees (F) for one hour.
   
   
3. Add remaining vegetables; cover and bake an additional 1 to 1-1/4 hours or until roast and vegetables are tender.
   
   
4. To prepare gravy, place roast and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. Skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
   
   
5. In small jar with tight-fitting lid, combine cold water and flour; shake well to blend. Gradually stir into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt to taste.
   
   Serve with roast and vegetables.
   
   Yield: 6 servings