Beef Pot Roast with Vegetables
|Pot roast||3 Pound (arm, blade, chuck or rump)|
|Water||2 1⁄2 Cup (40 tbs)|
|Onions||4 Medium, sliced|
|Celery stalks||3 , cut into pieces|
|Carrots||4 Medium, cut into pieces|
|Potatoes||4 Medium, peeled and cut in half|
Brown pot-roast on both sides in oil in heavy fry pan or Dutch oven for about 15 minutes.
Add water, salt, pepper, bay leaf, 1 onion and 1 stalk celery.
Cover tightly and simmer 2 to 2 1/2 hours until meat is tender.
Add remaining vegetables; simmer 45 to 60 minutes until tender.
Remove meat and vegetables to heated platter.
Serve with juices.