5 lbs. beef round roast, well trimmed
1 tbsp. oil
1 tsp. ground pepper
1/8 tsp. salt
1 med. carrot, sliced
1 lg. stalk celery, sliced
1 med. onion, sliced
1/4 c. water

Rub meat with oil, pepper and salt and place in an open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour water over all. Roast uncovered in 350 degree oven for 1 1/2 hours or until meat thermometer reaches desired degree of doneness. If more liquid is needed, baste with additional water during the roasting period. Do not use drippings from the roast for basting. Skim fat from pan juices and serve over thinly sliced meat. Makes 18 servings. Each serving equals approximately 160 calories.