Yield: 6 servings

Preparation time: 25 minutes
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2 tablespoons oil
1 (3-4 pound) chuck roast
1/2 teaspoon pepper
2 medium onions, quartered
4 stalks celery, cut into pieces
1 bay leaf
2 teaspoons beef flavor bouillon
1 1/2 cups boiling water
6 medium potatoes, halved
6 medium carrots, cut into pieces
1/4 cup cold water
3 tablespoons flour

Cooking time: 2 hours 15 minutes
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Preheat oven to 325 degrees.

In 5 quart ovenproof roasting pan, heat oil over medium-high heat until hot.
Add beef roast; cook about 5 minutes on each side or until browned.
If desired, drain off excess fat.
Sprinkle pepper on both sides of beef.
Add 1 of the onions, 1 of stalks of celery and bay leaf to beef.
Dissolve bouillon in boiling water; reserve 3/4 cup.
Pour remaining 3/4 cup bouillon around beef.
Bring to a boil.
Cover.

Bake at 325 degrees for 1 hour.
Add remaining vegetables; cover and bake an additional 1-1 1/4 hours or until beef and vegetables are tender.

To prepare gravy:
Place beef and vegetables on a warm platter; cover loosely to keep warm.
Remove and discard bay leaf.
Measure dripping from roasting pan.
If desired, skim off fat.
Add enough of reserved 3/4 cup bouillon to drippings to make 3 cups; return to roasting pan.
In a small jar with a tight-fitting lid, combine cold water and flour; shake well.
Gradually stir flour mixture into drippings.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Serve gravy with beef and vegetables

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