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.