Old-Fashioned Pot Roast


Old-Fashioned Pot Roast

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Red Dutch oven filled with large slices of carrots, potatoes, celery, onions with pork roast garnished with thyme sprigs in center

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    Servings and Ingredients

    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


    1. Sprinkle beef roast with 1 tablespoon flour.
    2. 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.
    3. Add carrots. Cover and simmer 45 to 60 minutes or longer, until meat is tender.
    4. Remove meat and carrots; keep warm. Strain and reserve juices.
    5. 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.