Pot Roast - cooking recipe

Ingredients

6 lb. bottom round or rump roast
1 can College Inn beef broth
2 Tbsp. cooking oil
1 medium size onion, sliced
3 carrots
2 stalks celery
3 sprigs chopped parsley
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce
1 tsp. ground black pepper

Preparation

Season meat with garlic powder, black pepper, generously on all sides.
In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on.
Lower heat to medium.
Add sliced onions until brown.
Add broth and Worcestershire sauce.
Simmer pot roast for 3 to 4 hours.
The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
When vegetables are tender, remove meat and keep warm.