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Mom's Pot Roast
by marie burnett
serves: 8
  Great pot roast for a family sunday dinner.
Ingredients:
  3 tbsp   all-purpose flour, divided
  1 tsp   salt
  1/4 tsp   chives
  1/4 tsp   parsley
  1/4 tsp   tarragon
  1/4 tsp   pepper
  1 ea   boneless beef chuck roast (3 to 3.5 lbs)
  2 tbsp   canola oil
  8 cups   water
  2 tbsp   beef bouillon granules
  2 tbsp   worcestershire sauce
  1 ea   large onion, chopped
  3 ea   celery ribs, cut into chunks
  3 ea   garlic cloves, minced
  2 ea   bay leaves
  4 ea   medium potatoes, peeled and quartered
  4 ea   medium carrots, cut into chunks
  2 tbsp   butter
Directions:
  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.

Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.

Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into 2-cup measuring cup; skim the fat. (Save the remaining cooking juices for another use.)

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.