Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        bottom round beef roast
   1                    garlic clove -- small, slivered
                        seasoned flour
   2      tablespoons   vegetable oil
   1                    onion -- medium, sliced
   1                    bell pepper -- large, diced
     1/2  rib           celery -- cut in 2"-pieces
  10                    carrots -- cut in half
   2                    tomatoes -- large,
                        peeled/chopped
   1      tablespoon    parsley -- chopped
   2                    bay leaves -- small
   1      cup           water
   1      teaspoon      salt
                        pepper -- freshly ground
   8                    potatoes -- peeled

Preparation:

1. Wipe roast; insert garlic slivers into roast and coat all sides well with seasoned flour. 2. Place meat in large roasting pan with vegetable oil and onion; roast uncovered in preheated 500F oven 30 minutes, until browned on all sides. 3. Remove from oven; reduce temperature to 300F. 4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay leaves and water; season with salt and pepper. 5. Cover pan, return to oven and roast 1 1/2 hours. 6. Add potatoes; roast 1 hour longer. 7. Remove lid (to brown vegetables and reduce stock); roast about 30 minutes longer. 8. Correct seasonings; transfer roast and vegetables to heated platter. 9. Heat stock over direct heat to brown and thicken gravy. 10. Spoon gravy over sliced meat and vegetables.