Old-Fashioned Pot Roast

• 1 boneless beef roast (about 3 lb.)
• 6 Tbsp. all-purpose flour, divided
• 3 c. hot water
• 6 Tbsp. margarine, divided
• 2 tsp. bouillon granules (optional)
• 1 medium onion, quartered
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 celery rib, cut into pieces
• 4 carrots, cut into 2-inch pieces

1. Sprinkle the roast with 1 tablespoon flour.
2. In a Dutch oven, brown the roast on all sides in half of the margarine.
3. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
4. Add carrots; cover and simmer for 1 hour longer or until meat is tender.
5. Remove meat and carrots to a serving platter and keep warm.
6. You may strain cooking juices (if desired) and set aside.

beef roast, flour, water, margarine, bouillon granules, onion, salt, pepper, celery, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947683 (may not work)