Source: dLife

Moist and tender pot roast cooked with vegetables.

Servings

1 fresh carrots
1 large tomato
1 large onion
2 medium celery stalks
2.25 lb top round steak, lean
2 medium garlic cloves
1 pinch salt and pepper (to taste)
1 bay leaves
1 cup cold water (or beef or vegetable broth)

1 Peel and slice the carrot in rounds.
2 Chop the tomato, onion, and celery into bite-size pieces.
3 Pat the roast dry. Squeeze the garlic (through a press) over the roast. Add salt and pepper as desired.
4 Place the carrot, tomato, onion, celery, and roast into a clay pot, Dutch oven, or roaster pan. Assemble the vegetables around the meat. Add the bay leaf and one cup of water or broth.
5 If using a clay pot, place pot in a cold oven and turn to 400 degrees F. If using a conventional Dutch oven or roaster pan, oven may be preheated.
6 Cook for about 1 hour per pound until meat is tender and nearly falling apart. During cooking process, avoid opening the pot frequently to preserve moisture.
7 Cool slightly. Slice across the grain. Serve the broth and vegetables over the meat.