Pot Roast
INGREDIENTS
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Bertolli olive oil
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1 (5 pound) roast beef (chuck, shoulder or round)
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2 tablespoons Worcestershire sauce
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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2 medium onions, cut into wedges
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1 pound carrots, cut into 1-2 inch pieces
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4 stalks celery, cut into 1-2 inch pieces
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2 cups beef broth
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3 sprigs fresh thyme or 1/2 teaspoon dried thyme
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