Yankee Pot Roast

• 2 1/2 lbs boneless bottom round roast
• 1/4 teaspoon black pepper
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 1 1/2 cups beef broth
• 1 cup water
• 3 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 4 potatoes, peeled and quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 1 celery rib, coarsely chopped
• 1/4 lb mushroom

1. Preheat broiler.
2. Season roast with pepper and place in a broiler pan. Broil until all sides are browned.
3. Reduce oven temperature to 325u0b0F.
4. In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
5. Add roast and bring to a low simmer.
6. Cover tightly, return to oven and cook for 1 1/2 hours.
7. Add potatoes, carrots and celery; continue cooking for another hour.
8. Remove from oven; slice meat and arrange on a platter with potatoes and carrots.
9. Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender.
10. Serve over roast.

roast, black pepper, onions, garlic, beef broth, water, tomato paste, thyme, marjoram, dried basil, potatoes, carrots, celery, mushroom

Taken from www.food.com/recipe/yankee-pot-roast-174866 (may not work)