Sunday Dinner At the Kincaid's

Old Fashioned Pot Roast
3 lb Beef chuck roast
6 tb Flour, divided
6 tb Butter, divided
3 c Hot water
2 ts Beef bouillon granules
1 md Onion, quartered
1 Rib celery, cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots, cut into 2" pieces

Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

This recipe comes from these great people:

Patsy gives us her recipe for Matt favorite desert:

Corn Pudding

Mix together

2 tablespoons melted butter
1 beaten egg
3 tablespoons flour
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk

To this mixture, add 2 cups corn. Pour into buttered baking pan. Bake at normal oven (350 degrees,) about 30 minutes (until firm).

For a special treat ad a dollop of sweet whipped cream