OLD FASHIONED POT ROAST

Old Fashioned Pot Roast image

Provided by looneytunesfan

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless beef chuck roast
6 tablespoons all-purpose flour, divided
6 tablespoons butter or 6 tablespoons margarine, 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

Steps:

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 to 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.

Nutrition Facts : Calories 733.2, Fat 56.1, SaturatedFat 25.3, Cholesterol 187, Sodium 640.9, Carbohydrate 11.8, Fiber 1.8, Sugar 2.8, Protein 43.2

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