CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57091321   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Old-Fashioned Dutch Oven Pot Roast   
    Categories: Beef, Vegetables   
         Yield: 8 servings   
       
         3 lb Boneless beef chuck roast   
         6 tb A-P flour; divided   
         6 tb Butter; divided   
         3 c  Water   
         2 ts Beef bouillon granules   
         1 md Onion; quartered   
         1    Celery rib; cut into pieces   
         1 ts Salt   
       1/2 ts Pepper   
         4    Carrots; cut in 2" pieces   
       
     Sprinkle the roast with 1 tablespoon flour. In a Dutch   
     oven, brown the roast on all sides in half of the   
     butter. Add the water, bouillon, onion, celery, salt and   
     pepper; bring to a boil. Reduce heat, cover and simmer   
     for 1 hour.   
        
     Add carrots; cover and simmer 45-60 minutes longer or   
     until meat is tender. Remove meat and carrots to a   
     serving platter and keep warm. Strain cooking juices;   
     set aside.   
        
     In the same Dutch oven, melt remaining butter. Stir in   
     remaining flour; cook and stir until bubbly. Add 2 cups   
     of the cooking juices and blend until smooth. Cook and   
     stir until thickened; add additional cooking juices   
     until gravy has desired consistency.   
        
     Adeline Piscitelli, Sayreville, New Jersey   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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