Ingredients
2
tablespoons oil
1
(3 to 4-lb.) beef chuck arm, blade or 7- bone pot roast
1/2
teaspoon pepper
4
medium onions, quartered
4
stalks celery, cut into pieces
1
bay leaf
2
teaspoons beef-flavor instant bouillon or 2 beef-flavor bouillon cubes
1 1/2
cups boiling water
6
medium potatoes, halved
6
medium carrots, cut into pieces
1/4
cup cold water
3
tablespoons all-purpose flour
Description
Looking For A Classic Dinner Enjoy This Beef Pot Roast Made With Vegetables - A Delightful Meal.
Pillsbury
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