1 (4 or 5 lb.) chuck or round roast
2 onions, cut in quarters
12 carrots, peeled or scraped & cut in 2 inch lengths
8 potatoes, peeled & cut in half
1 or 2 stalks celery, cut in lg. pieces
3 or 4 turnips, halved
3 or 4 garlic bulbs, peeled

Dredge pot roast with flour, salt and pepper. Sprinkle with paprika generously. Brown in a little oil on both sides. Add water to cover. Cover and cook 1 to 2 hours, add vegetables, cover and cook 1 to 2 hours more.

We put this in the oven before Sunday School and it's just right after church.