Old Fashioned Pot Roast

In a 6-quart saucepot or Dutch oven, brown roast over medium-high heat.

Add onions and cook, stirring occasionally 2 minutes.

Add beef broth, Worcestershire sauce and bay leaves. Bring to a boil over high heat.

Reduce heat to low and simmer, covered, turning occasionally, 1 hour.

Add vegetables and continue simmering covered 1 1/2 hours or until roast and vegetables are tender.

This may be cooked in your oven at 325° to 350°.

If desired, remove roast and vegetables to serving platter and thicken gravy.