| 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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