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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A recipe that just says home cooking. 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 onion, quartered |
1 celery rib, cut into pieces |
1 teaspoon salt |
1/2 teaspoon pepper |
4 carrots, cut into 2-inch pieces |
Directions:
1. Sprinkle the roast with 1 tablespoon flour.
2. 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.
3. Add carrots; cover and simmer 45 to 60 minutes longer or until meat is tender.
4. Remove meat and carrots to a serving platter and keep warm.
5. Strain cooking juices; set aside.
6. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly.
7. 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.
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