1 (4 lb.) beef bottom round roast
2 tbsp. cooking oil
Salt
Pepper
2 stalks celery, sliced
1 sm. onion, sliced
1 carrot, sliced
3 med. tomatoes, peeled & quartered or 1 (8 oz.) can tomatoes, cut up
1/2 c. water
1 1/2 tsp. beef flavored gravy base
1/3 c. peas
1/3 c. diced carrots
1/3 c. green beans, cut in 1" pieces
1/3 c. chopped celery
3 tbsp. all-purpose flour
1/3 c. cold water

Trim excess fat from roast; tie if necessary. In oven-going Dutch oven brown on all sides in hot oil. Sprinkle with salt and pepper. Add sliced celery, onion, sliced carrot, tomatoes, 1/2 cup water and gravy base. Bake, covered, at 325 degrees for 2 hours.

Add peas, diced carrots, green beans and chopped celery. Return to oven; bake, covered, until meat is tender, about 30 minutes longer. Remove meat from Dutch oven; slice and place in serving dish. Cover; keep warm.

Spoon vegetables from pan juices; set aside. On top of range boil pan juices until reduced to 2 cups, about 10 minutes. Stir together flour and the 1/3 cup water. Add to reduced pan juices. Cook and stir until mixture is thickened and bubbly. Add reserved vegetables and heat through. Season to taste with salt and pepper. Pour over and around meat in serving dish. Serves 8-10.