Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
3 lbs. boneless beef chuck roast | ||
6 tbsp. all-purpose flour, divided | ||
6 tbsp. butter or margarine, divided | ||
2 c. hot water | ||
2 tsp. beef bouillon granules | ||
1 medium onion, quartered | ||
1 celery | ||
1 tsp. salt | ||
½ tsp. pepper | ||
4 medium carrots, peeled and cut into 2-inch pieces |
Directions
- Sprinkle beef roast with 1 tablespoon flour.
- Brown floured meat on all sides in 3 tablespoons butter in a Dutch oven. Add hot water, bouillon, onion, celery, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour.
- Add carrots. Cover and simmer 45 to 60 minutes or longer, until meat is tender.
- Remove meat and carrots; keep warm. Strain and reserve juices.
- In the same Dutch oven, melt remaining 3 tablespoons butter. Stir in remaining 5 tablespoons flour. Cook until boiling, stirring constantly. Add 2 cups reserved juices and stir until smooth. Cook and stir until thickened. Add more cooking juices if necessary until gravy is the desired consistency.