Old Fashioned Pot Roast

A recipe that just says home cooking.""

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.

boneless beef chuck roast, all-purpose flour, butter, hot water, beef bouillon granules, onion, celery rib, salt, pepper, carrots