Company Pot Roast

• 1/4 c. corn oil
• 4 lb. chuck roast
• 1 c. chopped onion
• 1 c. sliced celery
• 2 garlic cloves, minced
• 3 c. beef bouillon
• 1/4 c. catsup
• 1 tsp. salt
• 1/2 tsp. dried thyme
• 2 small bay leaves
• 1/4 tsp. black pepper
• 6 medium potatoes, peeled and quartered
• 4 carrots, cut in 2-inch pieces
• 1/2 lb. whole green beans
• 6 very small onions, left whole
• 1/4 c. cornstarch

1. In large Dutch oven over medium heat, brown roast in corn oil. Add the next 8 ingredients.
2. Bring to a boil.
3. Cover, reduce heat and simmer for at least 2 hours.
4. Add potatoes and carrots. Simmer 30 minutes.
5. Add green beans and whole onions.
6. Simmer 10 to 15 minutes, until beans and onion are tender-crisp.
7. Remove roast to a large platter, arrange vegetables around the roast.

corn oil, chuck roast, onion, celery, garlic, beef bouillon, catsup, salt, thyme, bay leaves, black pepper, potatoes, carrots, green beans, onions, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9518 (may not work)