1 (2 1/2 - 3 lbs.) Boston rolled or chuck roast
2 tbsp. vegetable oil
1 onion, sliced
1 (10 3/4 oz.) can beef consomme, undiluted
1/2 c. water
1/2 tsp. liquid smoke
1/4 tsp. garlic powder
1/8 tsp. pepper
1 bay leaf
6 med. potatoes, peeled & quartered
6 carrots, peeled & quartered
2 stalks celery, cut into 1" slices

Brown roast on all sides in hot oil in a large Dutch oven; drain off drippings. Place sliced onion on top of roast. Combine consomme and next 5 ingredients; mix well and pour over roast. Cover, reduce heat and simmer 2 1/2 hours. Add vegetables; cover and simmer 25 minutes or until vegetables are tender, adding water, if necessary. Remove and discard bay leaf. Serves 4 to 6.