3 lb boneless chuck roast
4 large onions, peeled and sliced
4 ribs celery, sliced
1 teaspoon salt
¼ teaspoon pepper
½ cup water
4 medium potatoes, peeled and quartered
½ lb. baby carrots
– Brown Gravy (below)
Trim excess fat from roast; melt in a small Dutch oven, Remove fat. Brown roast over medium heat, about 3 minutes on each side. Add onions, celery, salt, pepper and water. Bake, covered, in a 350° oven 2 hours. Add potatoes and carrots; continue baking, covered, until meat and vegetables are tender, about 1 hour. Transfer meat and vegetables to a heated platter; cover and keep warm while preparing Brown Gravy.
Brown Gravy: Skim fat from pan juices; add water to juices to measure ¾ cup. Blend 1 tablespoon flour into ¼ cup water until smooth. Gradually stir into juices in pan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in ¼ teaspoon salt and a few dashes of pepper.