MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old Fashioned Dutch Oven Pot Roast
 Categories: Beef, Vegetables
      Yield: 8 Servings

      3 lb Beef chuck roast; boneless
      6 tb A-P flour; divided
      6 tb Butter; divided
      3 c  Water
      2 ts Beef bouillon granules
      1 md Onion; quartered
      1    Celery rib; cut into pieces
      1 ts Salt
    1/2 ts Pepper
      4    Carrots; cut in 2" pieces

  Sprinkle the roast with 1 tb 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.

  Recipe by Adeline Piscitelli, Sayreville, New Jersey

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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