Cast Iron Pot Roast - cooking recipe

Ingredients

3 lbs pot roast, as round as you can find
1 tablespoon McCormick's Montreal Brand steak seasoning
4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold)
1 turnip, scrubbed and pared
1/2 onion, sliced in big chunks
2 cups carrots, pared (and chunked)
1 cup rutabaga, diced
1 celery rib, peeled (and chunked)
1 dozen button mushroom
Sauce
to 1 cup boiling wateradd
2 teaspoons beef base
2 teaspoons mushrooms, base
1 cup tomato juice (or V-8)
1 sprig thyme
parsley (to garnish)

Preparation

Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.