Pot Roast - cooking recipe

Ingredients

3 to 4 lb. beef shoulder roast
2 Tbsp. oil
1/2 tsp. pepper
4 medium onions, quartered
4 stalks celery, cut in pieces
1 bay leaf
3 tsp. beef bouillon
3/4 c. hot water
6 medium potatoes, halved
6 medium carrots, cut in pieces

Preparation

Heat oven to 325\u00b0.
In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat.
Brown meat about 5 minutes on each side.
Drain excess fat, if desired.
Sprinkle pepper on all sides of meat.
Add 1 onion, 1 stalk of celery and bay leaf to meat.
Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover.
Bake at 325\u00b0 for 60 minutes.
Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.