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.