Old-Fashioned Pot Roast
Old-Fashioned Pot Roast recipe
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
|
|
| 6 | tablespoons |
all-purpose flour
divided |
|
| 6 | tablespoons |
butter
divided |
|
| 3 | cups |
water
hot |
|
| 2 | teaspoons |
beef bouillon granules
|
|
| 1 | medium |
onions
quartered |
|
| 1 |
celery stalks
cut into pieces |
*
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 |
carrots
cut into 2 inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 9E+1 | ml |
all-purpose flour
divided |
|
| 9E+1 | ml |
butter
divided |
|
| 7.1E+2 | ml |
water
hot |
|
| 1E+1 | ml |
beef bouillon granules
|
|
| 1 | medium |
onions
quartered |
|
| 1 | each |
celery stalks
cut into pieces |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | each |
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 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.
