Pot Roast

• 3 to 4 lb. beef shoulder roast
• 2 Tbsp. oil
• 1/2 tsp. pepper
• 4 medium onions, quartered
• 4 stalks celery, cut in pieces
• 1 bay leaf
• 3 tsp. beef bouillon
• 3/4 c. hot water
• 6 medium potatoes, halved
• 6 medium carrots, cut in pieces

1. Heat oven to 325u0b0.
2. In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat.
3. Brown meat about 5 minutes on each side.
4. Drain excess fat, if desired.
5. Sprinkle pepper on all sides of meat.
6. Add 1 onion, 1 stalk of celery and bay leaf to meat.
7. Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover.
8. Bake at 325u0b0 for 60 minutes.
9. Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.

beef shoulder roast, oil, pepper, onions, stalks celery, bay leaf, beef bouillon, hot water, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742794 (may not work)