Granny's Roast
Source of Recipe
My Family's Favorites
List of Ingredients
4 pounds boneless chuck, trimmed of excess fat
2 - 3 T. vegetable oil
1 stalk celery -- chopped
1 medium onion -- chopped
4 - 5 cups water
4 carrots -- cut in 2" pieces
4 large potatoes -- chunked
1 beef bouillon cube
1 chicken bouillon cube
1 tablespoon flour for gravy
Recipe
In a large, high-sided skilet over medium high heat, warm the oil, then add the roast and brown on both sides. Remove and set aside momentarily.
Add the celery and onion to the pan drippings and saute them till the onion is wilted. Add the meat back to the pan and add the water. Cover the skillet and cook over medium-low to medium heat (whatever gives a simmer on your stove) for 2 hours.
After the meat has simmered for the 2 hours, add the carrots and potatoes to the pan, nestling them into the gravy around the meat and cook another hour or till the vegetables are fork tender.
Remove the meat and vegetables to a serving platter and keep warm, then make the gravy. Add both bouillon cubes and stir to dissolve. Then put 1 T. of flour into 1/4 cup cold water. Whisk till dissolved then add to the gravy and stir well to incoporate. Repeat the flour/liquid pricess as many times as needed for the consistency you like. Serve immediately.
NOTE: Using a 2 1/2 lb. roast use a small stalk of celery and two medium onions, halved, 2 1/2 cups water, 4 medium carrots and 3 medium russet potatoes. Can also use bouillon granules instead of cubes., 2 T. flour and 1/2 cup cold water for the gravy.
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