Basic Pot Roast ** Recipe

Directions:

1. In a Dutch oven or large pot with a lid, heat the oil on medium high, then add the meat and brown of both sides so a crispy crust forms, about 5-8 minutes per side. Reduce the heat to medium low and add the onion and garlic; cook until the onion is translucent, about 3 minutes.
2. Transfer the beef to a plate; keep warm. Return the pan to the heat; add 2 cups water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the 2 bay leaves, salt and pepper, then cover and cook on low 1 hour, turning after 1/2 hour. (try less time)
3. Add the potatoes on top of the meat and 2 more cups water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato, about 15 minutes.
4. Remove the bay leaves and discard. Remove the meat to a cutting board and slice; arrange the slices in a large serving dish. With a slotted spoon remove the potatoes, carrots, and celery and place around meat.
5. In a small bowl, combine the flour (cornstarch worked better) with 1/2 cup cold water until blended. Stir into remaining liquid in the pot. Cook, stirring constantly until thickened, about 3 minutes. serve with the meat and vegetables.