Mom Florence's Pot Roast

• 4 lbs pot roast
• salt
• pepper
• 1 teaspoon Worcestershire sauce
• 12 teaspoon Kitchen Bouquet
• 14 cup olive oil
• 1 lb carrot, divided
• onion, chopped
• celery
• water, to cover
• 1 bay leaf
• 1 beef bouillon cube
• 3 lbs peeled cut in rounds potatoes

1. Salt and pepper the roast.
2. Shake the Worcestershire sauce and bouquet sauce on the roast.
3. Brown in hot oil.
4. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
5. Add water to cover; add bay leaf and bullion cube.
6. Simmer covered for 4 hours, adding water to keep roast covered.
7. Roast should be falling apart.
8. Add other 1/2 carrots, celery, onion and potatoes.
9. Cook until potatoes are tender, about another 30 minutes.
10. Take out bay leaf so no one eats it by mistake.

salt, pepper, worcestershire sauce, kitchen, olive oil, carrot, onion, celery, water, bay leaf, potatoes

Taken from www.food.com/recipe/mom-florences-pot-roast-103652 (may not work)