Old Fashioned Pot Roast - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) boneless beef pot roast (rump, chuck or round)
1 large onion, sliced
1 (14 1/2 oz.) can beef broth
2 bay leaves (optional)
2 large carrots, cut into 1-inch pieces
1 to 1/2 lb. medium red potatoes, quartered

Preparation

In a 6-quart saucepot or Dutch oven, brown roast over medium-high heat.
Add onions and cook, stirring occasionally 2 minutes.
Add beef broth, Worcestershire sauce and bay leaves. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, turning occasionally, 1 hour.
Add vegetables and continue simmering covered 1 1/2 hours or until roast and vegetables are tender.
This may be cooked in your oven at 325\u00b0 to 350\u00b0.
If desired, remove roast and vegetables to serving platter and thicken gravy.