| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 6 | Servings |
INGREDIENTS
| 3 | lb | Beef chuck roast |
| 6 | tb | Flour, divided |
| 6 | tb | Butter, divided |
| 3 | c | Hot water |
| 2 | ts | Beef bouillon granules |
| 1 | md | Onion, quartered |
| 1 | Rib celery, cut into pieces | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | Carrots, cut into 2" pieces |
INSTRUCTIONS
Sprinkle the roast with 1 Tbsp. 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. From: "Taste of Home" Magazine Posted by: Debbie Carlson - GEnie From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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