1 pot roast
4 stalks celery
8 carrots
10 sm. or 5 lg. potatoes
1 lg. onion
Salt
Pepper
Garlic
1 c. water

Scrub all vegetables. Cut celery and carrots into 4-inch lengths. Large potatoes, cut in half or small left whole. Slice onion. Place pot roast into roaster with 1 cup water, season well on both sides with salt, pepper and garlic. Cover with onion slices. Spread celery over all. Lay carrots and potatoes around roast.

I put this in oven at 325 degrees. Leave for Sunday School and church and dinner is ready when we get home.