Mom’S Pot Roast

• 3 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• 1/4 teaspoon each minced chives, parsley flakes and tarragon
• 1/4 teaspoon pepper
• 1 boneless beef chuck roast (3 to 3-1/2 pounds)
• 2 tablespoons canola oil
• 8 cups water
• 2 tablespoons beef bouillon granules
• 2 tablespoons Worcestershire sauce
• 1 large onion, chopped
• 3 celery ribs, cut into chunks
• 3 garlic cloves, minced
• 2 bay leaves
• 4 medium potatoes, peeled and quartered
• 4 medium carrots, cut into chunks
• 2 tablespoons butter

1. Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
2. Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
3. Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
4. For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

allpurpose flour, salt, chives, pepper, chuck roast, canola oil, water, beef bouillon granules, worcestershire sauce, onion, celery, garlic, bay leaves, potatoes, carrots, butter

Taken from www.tasteofhome.com/recipes/mom-s-pot-roast/ (may not work)