Prep 15 mins
Cook 2 hrs
A recipe that just says "home cooking."
- 1 (3 lb) boneless beef chuck roast
- 6 tablespoons all-purpose flour, divided
- 6 tablespoons butter or 6 tablespoons margarine, divided
- 3 cups hot water
- 2 teaspoons beef bouillon granules
- 1 medium onion, quartered
- 1 celery rib, cut into pieces
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 carrots, cut into 2-inch pieces
- 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.
I used to make this all the time about 10 years ago when I first saw this in "Taste of Home" magazine. I lost my copy and wanted to make it this Sunday for dinner. This is so easy to make and it does make an incredibly tender and flavorful roast! The gravy makes a perfect topping for the beef and a side of mashed potatoes as well! Thanks for posting this and ending my search!