6-8 ServingsPrep: 15 min. Cook: 2 hoursIngredients
1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, 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: 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.
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.
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