Ahhh...Pot Roast, the perfect Sunday dinner. Just saying the words "Pot Roast" makes me feel all comfy inside. Say it everybody...P-O-T R-O-A-S-T... ahhh...are you feeling that feeling? Here's the recipe:
Recipe for Pot Roast with Vegetables
1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter or margarine, divided
3 cups hot water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into 2 inch pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2 inch pieces
4 medium potatoes, cut into large chunks
Sprinkle both sides of the roast with 1 tablespoon of flour. Press in lightly to coat the meat. In a Dutch oven, brown the roast on both sides in 3 tablespoons of the melted butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots and potatoes; cover and simmer an additional hour or until meat is tender and pulls apart easily with a fork. Remove meat and vegetables to a serving platter; keep warm.
For Gravy: Strain the remaining cooking juices with a sieve; set aside. In the same Dutch oven, melt remaining butter. Stir in the remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices; blend until smooth. Cook and stir just until thickened; add additional cooking juices until gravy is the desired consistency. Serves 6 to 8.