1 to 2 tbsp. oil
3 - 3 1/2 lb. pot roast
2 tsp. salt
1/4 tsp. pepper
4 med. onions, sliced
3 stalks celery, cut into pieces
1 bay leaf
1 1/2 c. water
6 med. carrots, cut into pieces
4 med. potatoes, peeled and halved

In Dutch oven, brown meat in hot oil. Add salt, pepper, 1 onion, 1 stalk celery, bay leaf and water. Simmer covered, 2 - 2 1/2 hours, or until meat is tender. Add remaining vegetables; simmer 45-60 minutes or until tender. Remove meat and vegetables to platter. If desired, thicken juices with 3 tablespoons flour mixed with 1/4 cup water. Stir into juices. Heat until mixture boils and thickens, stirring constantly. Serve with meat. 6 servings.