Pot Roast

• 6 lb. bottom round or rump roast
• 1 can College Inn beef broth
• 2 Tbsp. cooking oil
• 1 medium size onion, sliced
• 3 carrots
• 2 stalks celery
• 3 sprigs chopped parsley
• 1 Tbsp. garlic powder
• 1 Tbsp. Worcestershire sauce
• 1 tsp. ground black pepper

1. Season meat with garlic powder, black pepper, generously on all sides.
2. In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on.
3. Lower heat to medium.
4. Add sliced onions until brown.
5. Add broth and Worcestershire sauce.
6. Simmer pot roast for 3 to 4 hours.
7. The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
8. When vegetables are tender, remove meat and keep warm.

bottom round, beef broth, cooking oil, onion, carrots, stalks celery, parsley, garlic powder, worcestershire sauce, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072647 (may not work)