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

Yield: 6 to 8 servings.