Basic Pot Roast with Vegetables and Gravy

Another old recipe I found in an old Pillsbury cookbook. It was very good.

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Step One

3 to 3 1/2 pound chuck roast

1-2 tbsp vegetable oil

2 tsp salt

1/4 tsp pepper

sliced onion

1 stalks celery, cut into chunks

1 1/2 cups water

1 bay leaf

Step Two

2 stalks celery, cut into chunks

6 medium carrots, peeled and halved

4 medium potatoes, peeled and halved

additional sliced onion

Step Three

3 tbsp flour

1/4 cup water

*See note below

Directions

Step One: 
1. In a Dutch oven, brown the meat in hot oil and season with the salt and pepper. Add sliced onions, and 1 stalk celery, water, and bay leaf.

2. Simmer, covered, for 2 to 2 1/2 hour, or until meat is tender.

Step Two:
1. Add the remaining vegetables.

2. Simmer, covered, and additional 30-45 minutes, or until vegetables are tender.

Step Three

1. Remove the meat and vegetables to a platter.

2. Mix together the flour and water to a smooth paste and stir into the juices to thicken to a gravy. Heat until mixture comes to a boil and boil for one minute, stirring constantly. 

*Note

May add some beef bouillon granules or cubes for a beefier gravy.