Pot Roast - Old-Fashioned

By 1For_Him

Ingredients

• 1 boneless beef chuck roast (about 3 pounds)
• 6 tablespoons all-purpose flour, divided
• 6 tablespoons butter, divided
• 3 cups hot water
• 2 teaspoons beef bouillon granules
• 1 medium onion, quartered
• 1 celery rib, cut into pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 carrots, cut into 2-inch pieces

Details

Servings 6

Preparation

Step 1

Prep: 15 min. Cook: 2 hours

Sprinkle the roast with 1 tablespoon 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. Yield: 6-8 servings.


Nutrition Facts: 1 serving (4 ounces) equals 407 calories, 25 g fat (12 g saturated fat), 134 mg cholesterol, 664 mg sodium, 10 g carbohydrate, 2 g fiber, 35 g protein.

Old-Fashioned Pot Roast published in Taste of Home October/November 1993, p37