Old Fashioned Pot Roast - cooking recipe

Ingredients

1 (4 lb.) bottom round roast
all-purpose flour
\"Pam\" or 3 Tbsp. oil
1 (14 1/2 oz.) can stewed tomatoes
1 (15 oz.) can peas
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
4 large red potatoes
4 medium carrots
2 celery stalks
1 small onion

Preparation

Coat beef with 3 tablespoons flour.
In 8-quart Dutch oven, brown over medium heat in Pam or oil.
Cook well on all sides.
Add tomatoes, spices and 1 cup water.
Heat to boil.
Reduce to low, simmer 2 hours, turn meat occasionally.
Peel potatoes and carrots. Cut into bite-size pieces.
Peel onion, chop fine and chop celery fine.
Add to Dutch oven, simmer 35 minutes more until vegetables are done.
Remove roast to platter.
Arrange vegetables around roast.
In a cup, stir 1/2 cup water and 3 tablespoons flour until blended.
Add to Dutch oven liquid; cook, stirring until thickened. Makes 12 servings.
Contains 395 calories.