3 pound ·
Beef chuck roast
6 tablespoon ·
Flour, divided
6 tablespoon ·
Butter, divided
3 cup ·
Hot water
2 teaspoon ·
Beef bouillon granules
1 medium ·
Onion, quartered
1 ·
Rib celery, cut into pieces
1 teaspoon ·
Salt
½ teaspoon ·
Pepper
4 ·
Carrots, cut into 2 inches pieces