Old-Fashioned Pot Roast

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 to 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.