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OLD FASHIONED POT ROAST




List of Ingredients



• 1 BONELESS BEEF CHUCK ROAST ABOUT 3 LBS
  
• 6 TABLESPOONS FLOUR, DIVIDED
  
• 6 TABLESLPOONS BUTTER OR MARGARINE, DIVIDED
  
• 3 CUP HOT WATER
  
• 2 TEASPOONS BEEF BOUILLON GRANULES
  
• 1 MEMDIUM ONION, QUARTERED
  
• 1 CELERY RIB, CUT INTO PIECES
  
• 1 TEASPOON SALT
  
• 1/2 TEASPOON PEPPER
  
• 4 CARROTS, CUT INTO 2" PIECES
  






Instructions



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 AND BRING TO A BOIL.
   
3. REDUCE HEAT, COVER AND SIMMER FOR 1 HOUR. 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 AND SET ASIDE.
   
6. IN THE SAME DUTCH OVEN, MELT REMAINING BUTTER. STIR IN REMAINING FLOUR AND COOK, STIRRING UNTILL BUBBLY. ADD 2 CUPS OF COOKING JUICES AND BLEND UNTIL SMOOTH. COOK AND STIR UNTIL THICKENED, ADD ADDITIONAL COOKING JUICES UNTIL GRAVY HAS A DESIRED CONSISTENCY.
   
7. 6 TO 8 SERVINGS