Mabon All Things Harvested Pot Roast

• 4 -5 lbs pot roast
• 1/2 cup butter
• 1 large onion, sliced
• 3 celery ribs, chopped
• 1 garlic clove, chopped
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 1 bay leaf
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 2 (10 ounce) cans French onion soup
• 4 large potatoes, quartered
• 1 (8 ounce) package raw baby carrots
• 1 (16 ounce) package frozen broccoli and cauliflower

1. In an oven safe pot w/lid brown both side of the roast, using half the butter.
2. Set the roast aside.
3. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown.
4. Add the thyme, parsley, bay leaf, and pepper.
5. Mix well and then return the pot roast to the pan.
6. Sprinkle salt over the roast and add the french onion soup.
7. Cook at 325F for 4 hours.
8. Baste meat as needed.
9. Add potatoes and carrots and salt to taste.
10. Cook for another 45 minutes.
11. Add broccoli/cauliflower mix and cook for 20 more minutes.
12. Serve with hot bread.

roast, butter, onion, celery, garlic, thyme, parsley, bay leaf, black pepper, salt, onion soup, potatoes, baby carrots, broccoli

Taken from www.food.com/recipe/mabon-all-things-harvested-pot-roast-191011 (may not work)