All-American Pot Roast - cooking recipe

Ingredients

2 Tbsp. oil
3 lb. boneless eye of round or beef bottom round roast
1 large onion, chopped
1 c. celery, chopped
3 c. beef broth
1 tsp. salt
2 tsp. garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. pepper
5 carrots, sliced or cut in 1-inch pieces
1/4 c. cornstarch
1/4 c. water
1 (4 oz.) can mushrooms (optional)

Preparation

Heat oil over medium heat in a 6-quart Dutch oven.
Add beef and brown on all sides.
Add next 8 ingredients; cover and bring to a boil.
Reduce heat and simmer, covered, for 1 1/2 hours.
Add carrots and simmer 30 to 45 more minutes until carrots are tender and beef reaches desired doneness.
Stir water and cornstarch together until smooth.
Remove beef from pot and stir cornstarch into juices.
Stirring constantly, bring to a boil over medium heat to make gravy.
Add mushrooms to gravy, if desired.