Pot Roast, Italian Style - cooking recipe

Ingredients

1/4 c. olive oil
5 lb. boneless pot roast (chuck, rump or round)
2 stalks celery, finely chopped
1 c. carrot, pared and finely chopped
2 c. onion, chopped
4 cloves garlic, halved
3 bay leaves
1 tsp. leaf basil, crumbled
2 tsp. leaf oregano, crumbled
1 tsp. each: salt and pepper
1 (1 pt. 2 oz.) can tomato juice
2 c. water
8 carrots, pared
8 potatoes, pared and halved
2 c. celery pieces

Preparation

Heat olive oil in large, heavy Dutch oven.
Add meat; brown on all sides.
Add chopped vegetables; saute for 5 minutes.
Thread garlic on wooden pick; add to Dutch oven.
Add bay leaves, basil, oregano, salt, pepper, tomato juice and water.
Cover Dutch oven. Boil; reduce heat so liquid only simmers.
Simmer for 3 hours, or until meat is almost tender when tested with a fork.
Add whole carrots, halved potatoes and celery pieces.
Cook for 30 minutes, or until meat and vegetables are tender.
Remove meat and vegetables to heated platter; keep warm.
Remove and discard garlic and bay leaves from gravy in Dutch oven.