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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 Hearty Beef And Vegetable Dinner? Then Try This Tender And Succulent Pot Roast That's Baked To Perfection.

Betty Crocker