| 1 | Roast |
| 8 | Potatoes, peeled and quartered |
| 12 | Carrots, peeled and cut in 2/3's |
| 1 | Onion, cut in quarters |
| 2 | Celery, peeled and diced finely |
| 4 Tbsp, heaping | Cornstarch |
| Salt | |
| Pepper | |
| 1 | Bay Leaf, optional |
| Water |
1) Preheat oven to 500 F.
2) Place roast, can be frozen, in center of roasting pan.
3) Place, carrots, onion, potatoes and celery around roast. Fill water to 3/4 from top of roast.
4) Add in bay leaf. Place lid over roasting pan and cook in oven for a half hour.
5) In a mixing container, shake cornstarch and water together; add to boiling water of roast and add salt and pepper. Turn heat down to 350 F and continue baking for a half hour.
6) Turn roast down to 250 F and cook according to size and preference.
7) Remove bay leaf when cooked.
Optional: With leftovers, combine, cutting food into smaller pieces and make a beef stew by adding in worcestshire sauce to taste.
2) Place roast, can be frozen, in center of roasting pan.
3) Place, carrots, onion, potatoes and celery around roast. Fill water to 3/4 from top of roast.
4) Add in bay leaf. Place lid over roasting pan and cook in oven for a half hour.
5) In a mixing container, shake cornstarch and water together; add to boiling water of roast and add salt and pepper. Turn heat down to 350 F and continue baking for a half hour.
6) Turn roast down to 250 F and cook according to size and preference.
7) Remove bay leaf when cooked.
Optional: With leftovers, combine, cutting food into smaller pieces and make a beef stew by adding in worcestshire sauce to taste.
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