1/3 c. flour
1 env. beefy onion soup mix
1 bay leaf
1/8 tsp. pepper
1 1/3 c. water
1/3 c. ketchup
3 to 5 lb. beef chuck pot roast, boneless
6 sm. potatoes, quartered
4 med. carrots, cut in diagonal wedges
3 stalks celery, sliced 1/2 inch thick

Preheat oven to 325 degrees. In large bowl, combine all ingredients except the meat. Place the meat in 9x13x2 inch baking pan and pour the liquid and vegetable mixture over it. Cook 2 to 2 3/4 hours or until tender. Remove bay leaf before serving.