Title: American style pot roast
 Categories: Meat
      Yield: 6 Servings
 
    1/4 c  Oil
      4 lb Chuck roast
      1 c  Chopped onion
      1 c  Sliced celery
      2    Cloves garlic; minced
      3 c  Beef broth
    1/4 c  Ketchup
    1/2 ts Dried thyme leaves
      1 ts Salt
    1/4 c  Cornstarch
    1/4 c  Water
      6 md Potatoes (optional)
      4    Carrots (optional)
 
  In Dutch oven or large kettle, heat oil over medium heat. Add meat.
  Brown on all sides. Add onion, celery, garlic, broth, ketchup, thyme,
  salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2
  hours or until meat is tender. Remove meat to platter. Stir
  cornstarch and water until smooth. Add to liquid in Dutch over. Bring
  to boil over medium heat, stirring constantly, and boil 1 minute.
  Serve gravy with roast. Vegetables may be cooked with roast in Dutch
  oven. After roast has simmered 2 hours, add potatoes, peeled and
  quartered, and carrots, peeled and cut into 2-inch pieces. Cover and
  simmer
      1/2    hour.