Yankee Pot Roast

• 1 (4 lb.) beef bottom round roast
• 2 Tbsp. cooking oil
• salt
• pepper
• 2 stalks celery, sliced
• 1 small onion, sliced
• 1 carrot, sliced
• 3 medium tomatoes, peeled and quartered or 1 (8 oz.) can tomatoes, cut up
• 1/2 c. water
• 1 1/2 tsp. beef flavored gravy base
• 1/3 c. peas
• 1/3 c. diced carrots
• 1/3 c. green beans, cut in 1-inch pieces
• 1/3 c. chopped celery
• 3 Tbsp. all-purpose flour
• 1/3 c. cold water

1. Trim excess fat from roast; tie if necessary.
2. In oven going Dutch oven, brown on all sides in hot oil.
3. Sprinkle with salt and pepper.
4. Add sliced celery, onion, sliced carrot, tomatoes, 1/2 cup water and gravy base.
5. Bake, covered, at 325u0b0 for 2 hours.

cooking oil, salt, pepper, stalks celery, onion, carrot, tomatoes, water, beef flavored gravy base, peas, carrots, green beans, celery, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381942 (may not work)