2 tbsp. oil
3-4 lb. round roast
1/2 tsp. pepper
2 onions, quartered
3 stalks celery
2 bay leaves
1 can beef broth
6 med. potatoes, quartered
5 carrots, cut 1-inch thick

Heat oven to 350°F.

In roasting pan, heat oil over medium heat. Brown meat on each side. Drain excess fat. Sprinkle pepper on both sides of meat. add 1/2 onions and celery and bay leaves. Pour broth around meat. Bring to boil. Cover and bake at 325°F for about 1 hour.

Add remaining vegetables. Cover and bake 1 hour to 1 1/4 hours more or until meat is tender and vegetables are tender. Place meat and vegetables on platter. Use drippings to make gravy.