Pot Roast, Italian Style

• 1/4 c. olive oil
• 5 lb. boneless pot roast (chuck, rump or round)
• 2 stalks celery, finely chopped
• 1 c. carrot, pared and finely chopped
• 2 c. onion, chopped
• 4 cloves garlic, halved
• 3 bay leaves
• 1 tsp. leaf basil, crumbled
• 2 tsp. leaf oregano, crumbled
• 1 tsp. each: salt and pepper
• 1 (1 pt. 2 oz.) can tomato juice
• 2 c. water
• 8 carrots, pared
• 8 potatoes, pared and halved
• 2 c. celery pieces

1. Heat olive oil in large, heavy Dutch oven.
2. Add meat; brown on all sides.
3. Add chopped vegetables; saute for 5 minutes.
4. Thread garlic on wooden pick; add to Dutch oven.
5. Add bay leaves, basil, oregano, salt, pepper, tomato juice and water.
6. Cover Dutch oven. Boil; reduce heat so liquid only simmers.
7. Simmer for 3 hours, or until meat is almost tender when tested with a fork.
8. Add whole carrots, halved potatoes and celery pieces.
9. Cook for 30 minutes, or until meat and vegetables are tender.
10. Remove meat and vegetables to heated platter; keep warm.
11. Remove and discard garlic and bay leaves from gravy in Dutch oven.

olive oil, stalks celery, carrot, onion, garlic, bay leaves, leaf basil, leaf oregano, salt, tomato juice, water, carrots, potatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082600 (may not work)