Old Fashioned Pot Roast

• 1 beef chuck roast (2 1/2 to 3 lb.)
• 6 Tbsp. all-purpose flour, divided
• 6 Tbsp. butter or margarine, divided
• 3 c. hot water
• 3 beef bouillon cubes or 2 tsp. beef bouillon granules
• 1 medium onion, quartered
• 1 celery rib, cut into pieces
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 large potatoes, cut into pieces
• 8 carrots, cut into 2-inch pieces

1. Sprinkle the roast with 1 tablespoon flour.
2. In a roasting pan, brown the roast on all sides in half of the butter.
3. Dissolve the bouillon cubes in the water.
4. Add this mixture, onion, celery, salt and pepper to the meat.
5. Bring to a boil.
6. Take off the heat, cover and put into a 350u0b0 preheated oven.
7. Cook for 1 hour.
8. Add the carrots and potatoes; cover and cook 45 to 60 minutes longer or until meat is tender.
9. Remove meat and vegetables to serving platter and keep warm.
10. Strain cooking juices; set aside.

chuck roast, flour, butter, water, beef bouillon granules, onion, celery, salt, pepper, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567592 (may not work)