- 1 boneless beef chuck roast (about 3 pounds)
- 6 tablespoons 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Old-Fashioned Pot Roast
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"EX!!!!! As written... added a little red wine...."
"Very tasty! A nice change from my traditional crockpot mushroom soup recipe.field editor"
"Best recipe I've found so far. Much better than using a slow cooker!"
"I've been cooking this since it was published."