Ingredients:
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 onions, quartered
1 celery ribs, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces
Directions:
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 135 min.