New England Dinner - cooking recipe

Ingredients

3 to 4 lb. beef roast
1 small head cabbage
as many carrots, onions, potatoes and celery as you want
2 tsp. oil
2 c. water
1 tsp. salt
1/2 tsp. pepper
2 bay leaves

Preparation

Put roast into Dutch oven to which 2 teaspoons oil have been added.
Brown on both sides.
Cover with the water.
Add the salt, pepper and bay leaves.
Simmer until fork-tender.
Add the quartered potatoes, carrots cut into 2-inch pieces and use small onions (whole).
Cut celery in 2-inch pieces.
Cover and cook for 20 minutes longer.
Cut cabbage in eighths.
Lay around on top and simmer about 20 minutes more or until fork-tender.
Do not overcook.
Take meat and all vegetables out and put on platter. Thicken gravy slightly with cornstarch.
Pour over all and enjoy.