Pot Roast And Vegetables - cooking recipe

Ingredients

3 1/2 to 4 lb. boneless pot roast
2 Tbsp. oil
1 pkg. onion soup mix
1/2 c. cooking sherry
1/2 Tbsp. garlic powder
4 medium onions, quartered
4 medium potatoes, quartered
8 carrots, cut into chunks

Preparation

Rub roast with garlic.
Heat oil in 4 1/2-quart dutch oven. Sear roast on all sides.
Add bay leaf, soup mix, sherry and onion.
Cover.
Place on medium heat.
When lid is hot to touch, reduce heat to low.
Cook 2 hours.
Add vegetables and cook 1 hour or until tender.
Serves 8.