Mushroom Pot Roast

• 1 (3 -4 lb) boneless beef chuck roast
• 1 teaspoon garlic powder
• 12 teaspoon pepper
• 2 tablespoons olive oil
• 4 cups water
• 1 large onion, chopped
• 1 celery rib, sliced
• 4 garlic cloves, peeled and sliced
• 4 teaspoons beef bouillon granules
• 2 bay leaves
• 12 lb sliced fresh mushrooms

1. Sprinkle beef with garlic powder and pepper (I sprinkle with sea salt, too; can't help myself).
2. In a Dutch oven over medium-high heat, brown meat on all sides.
3. Add the water, onion, celery, garlic, bouillon and bay leaves; bring to a boil.
4. Decrease heat; cover and simmer for 1 hour.
5. Add mushrooms; cover and simmer 30 minutes longer or until meat is tender.
6. Discard bay leaves.
7. Thicken cooking liquid if desired; serve with beef.

boneless beef chuck roast, garlic, pepper, olive oil, water, onion, celery, garlic, beef bouillon granules, bay leaves, mushrooms

Taken from www.food.com/recipe/mushroom-pot-roast-485602 (may not work)