Brown Derby Pot Roast

• 1 (8 lb.) beef shoulder clod
• 1/4 c. cooking oil
• 1 medium onion, diced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 leek (white part only), diced
• 1/2 c. flour
• 1/4 tsp. basil
• 1 bay leaf
• 3 tomatoes, peeled and diced
• 1 (1 lb.) can tomato puree
• 2 cloves garlic, minced
• 1 Tbsp. paprika
• 1 Tbsp. celery salt
• 1 1/2 qt. beef stock (can use 2 cans Campbell's beef broth with 2 cans water)
• salt and pepper

1. Tie clod to hold shape while cooking.
2. Rub with salt and pepper.
3. Heat oil in heavy roaster.
4. Add meat and brown on all sides.
5. Add more oil, if needed.
6. Add diced vegetables and saute until golden.
7. Sprinkle flour onto vegetables.
8. Mix well and continue cooking about 4 to 5 minutes.

beef shoulder clod, cooking oil, onion, carrots, stalks celery, only, flour, basil, bay leaf, tomatoes, tomato puree, garlic, paprika, celery salt, beef stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807291 (may not work)