Favorite Pot Roast

• 1 (2 1/2 to 3 lb.) Boston rolled or chuck roast
• 2 Tbsp. vegetable oil
• 1 onion, sliced
• 1 (10 3/4 oz.) can beef consomme, undiluted
• 1/2 c. water
• 1/2 tsp. liquid smoke
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1 bay lef
• 6 medium potatoes, peeled and quartered
• 6 carrots, peeled and quartered
• 2 stalks celery, cut into 1-inch slices

1. Brown roast on all sides in hot oil in a large Dutch oven; drain off drippings.
2. Place sliced onion on top of roast.
3. Combine consomme and next 5 ingredients; mix well and pour over roast. Cover, reduce heat and simmer 2 1/2 hours.
4. Add vegetables. Cover and simmer 25 minutes or until vegetables are tender, adding extra water if needed.
5. Remove bay leaf and discard.
6. Yields 4 to 6 servings.

boston rolled, vegetable oil, onion, beef consomme, water, liquid smoke, garlic powder, pepper, bay lef, potatoes, carrots, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004666 (may not work)