It’s been a busy couple of days here. We got snow and ice for the first time in 10 years. If you live in area prepared for this it’s okay ; But in Louisiana that means bridges and roads close, No salt for roads and the power grids can not manage the pressure. This morning we have power- Mow but going to put Mom pot roast in to cook before anything else happens. Comfort food at it’s best:
Mom’s pot roast:
- 1 boneless beef chuck roast (about 3 pounds)
- 6 tablespoons all-purpose flour, divided
- 6 tablespoons butter, divided
- 3 cups water
- 2 teaspoons beef bouillon granules
- 1 medium onion, quartered
- 1 celery rib, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon 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 45-60 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.