Old-Fashioned Pot Roast
["1 (3 lb.) boneless beef chuck roast", "6 Tbsp. all-purpose flour, divided", "6 Tbsp. butter or margarine, 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."]
["boneless beef chuck roast", "flour", "butter", "water", "beef bouillon granules", "onion", "celery", "salt", "pepper", "carrots"]