Pot Roast

• 3 to 4 lb. beef pot roast
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 small bay leaf (powdered as fine as possible)
• 3 medium sized onions, peeled and quartered
• 1 large clove garlic, mashed
• 6 carrots, peeled, quartered lengthwise or cut into 1-inch long chunks
• 4 celery ribs, cut into 1 to 2-inch sections (the big bottom ends split lengthwise)
• 6 small potatoes, halved or quartered

1. Put enough water to cover roast or better yet, a mixture of half water and half beef stock.
2. Wipe the meat well with a cloth or paper towel.
3. Mix the flour, salt and pepper and rub into the roast.
4. Have a Dutch oven on the coals or in the oven at 350u0b0 with the interior of pot oiled.
5. Sear the roast well on all sides.
6. Add the solid ingredients and pour in the liquid.
7. Cover the Dutch oven and bury in coals or cook in oven at 350u0b0.
8. Cook 2 to 2 1/2 hours.
9. No pot watching is needed.
10. If cooked in the ground, coals should be renewed at midnight in cooking.
11. Serves 6.

beef pot roast, flour, salt, freshly ground pepper, bay leaf, onions, clove garlic, carrots, celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561025 (may not work)