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Old-Fashioned Pot Roast

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."
  • Total Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    8 servings

Ingredients

  • 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

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.
Nutrition Facts
4 ounce-weight: 407 calories, 25g fat (12g saturated fat), 134mg cholesterol, 664mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 35g protein.

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