Ingredients:
- 1 boneless beef chuck roast (about 3 lb)
- 1 celery rib, cut into pieces
- 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 45-60 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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.36 Kcal (2447 kJ) | ||
| Calories from fat | 348.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.72g | 60% | |
|---|---|---|---|
| Cholesterol | 182.45mg | 61% | |
| Sodium | 614.7mg | 26% | |
| Potassium | 894.66mg | 19% | |
| Total Carbs | 14.18g | 5% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 44.64g | 89% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 4.6mg | 25% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 130.79 Kcal (548 kJ) | ||
| Calories from fat | 77.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 60% | |
|---|---|---|---|
| Cholesterol | 40.84mg | 61% | |
| Sodium | 137.58mg | 26% | |
| Potassium | 200.25mg | 19% | |
| Total Carbs | 3.17g | 5% | |
| Sugars | 0.67g | 12% | |
| Dietary Fiber | 0.41g | 7% | |
| Protein | 9.99g | 89% | |
| Vitamin C | 0.9mg | 7% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 1mg | 25% | |
| Calcium | 17.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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