Old-Fashioned Pot Roast

      3 lb Beef chuck roast
      6 tb Flour, divided
      6 tb Butter, divided
      3 c  Hot water
      2 ts Beef bouillon granules
      1 md Onion, quartered
      1    Rib celery, cut into pieces
      1 ts Salt
    1/2 ts Pepper
      4    Carrots, cut into 2" pieces

Sprinkle the roast with 1 Tbsp. 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 Servings