Perfect Pot Roast
Contributed by Diane S.

4 lb beef cross rib or blade roast
1/3 cup flour
3 TBS oil
1-1/2 cups chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
1 clove garlic minced
1 cup chopped tomatoes
1/2 tsp. dried thyme
1 bay leaf
1 cup beef stock
6 small onions
6 carrots halved crossways
6 potatoes quartered

Pat meat dry and dredge in flour. In Dutch oven heat oil, brown meat all
over and remove. Add chopped onions, carrots, celery and garlic, cook
stirring often, for 3-5 minutes. Add tomatoes, thyme and bay leaf, pour in
stock and bring to a simmer. Return meat to pan, cover and cook over low
heat or in 325f oven for 1 hour and 45 minutes. Add whole onions, carrots
and potatoes, cover and cook 45 minutes or till tender. Remove roast, whole
onions, carrots and potatoes, cover and  keep warm. To make gravy, discard
bay leaf from cooking liquid. Tip pan and skim off fat. Pour cooking liquid
into blender and puree till smooth. Slice roast and arrange on serving
platter, surround with vegetables. Pour gravy into sauce-boat and pass
separately