Cooking Light's Belgian Beef Roast

I found this recipe in a recent issue of Cooking Light magazine. It had great flavor and was so economical!

For a thicker gravy, use less broth.

about 1/4 cup flour
season salt (I used a homemade blend)
1 small boneless chuck roast, trimmed and diced
vegetable oil
about 2 cups beef broth
1 (12 oz) Belgian ale
small handful baby carrots
1 small onion, sliced
2 stalks celery, chopped
2 garlic cloves, minced
3 potatoes, peeled and quartered

Place flour in a large ziploc bag and add season salt to taste. Shake to blend well. Toss with beef and coat well.

Heat oil in a Dutch oven over medium high heat. Add beef and brown on all sides. Discard excess flour.

Add remaining ingredients except potato; cover and cook about 1 hour, stirring occasionally. Add potato and cook an additional hour or til vegetables are tender and beef is very tender.
http://media-files.gather.com/images/d9/d147/d746/d224/d96/f3/full.jpg
I served the beef with pan gravy and veggies.

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