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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says home cooking. Ingredients:
1 boneless beef chuck roast (about 3 pounds) |
6 tablespoons king arthur unbleached all-purpose flour, divided |
6 tablespoons butter, divided |
3 cups 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. 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.
2. 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.
3. 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.
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