1 (4 lb.) pot roast
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
4 tbsp. butter
3 onions, sliced
3 carrots, peeled & sliced
2 stalks celery, sliced
1/2 c. tomato sauce
2 c. water
1 bay leaf

Wipe meat with damp cloth. Combine salt, pepper and flour. Rub into surface of roast. Melt butter in Dutch oven. Brown roast on all sides. Add all remaining ingredients. Cover. Simmer for 3 hours. Serve with pan juices along with rice or potatoes. Serves 8.