Yankee Pot Roast - cooking recipe

Ingredients

3 to 5 lb. bottom round roast
1 medium onion
5 bay leaves
2 c. red wine vinegar
salt and pepper
1 lb. peeled small red Bliss potatoes
1 lb. baby carrots
2 Tbsp. olive oil

Preparation

In large Dutch oven, heat oil.
Place in roast; salt and pepper heavily.
Brown on all sides.
Add red wine vinegar, bay leaves and enough water to cover roast.
Reduce heat; cover and simmer pot roast.
Cook for 20 minutes per pound.
In the last 30 minutes, add potatoes and carrots and cook until they pierce easily with a fork.
Slice meat and serve with potatoes and carrots.