Ingredients for 8 servings:
1. 4 lbs pot roast
2. salt
3. pepper
4. 1 teaspoon Worcestershire sauce
5. 1/2 teaspoon Kitchen Bouquet
6. 1/4 cup olive oil
7. 1 lb carrot, divided
8. onion, chopped
9. celery
10. water, to cover
11. 1 bay leaf
12. 1 beef bouillon cube
13. 3 lbs peeled cut in rounds potatoes

Directions:
1. Salt and pepper the roast.
2. Shake the Worcestershire sauce and bouquet sauce on the roast.
3. Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
4. Add water to cover; add bay leaf and bullion cube.
5. Simmer covered for 4 hours, adding water to keep roast covered.
6. Roast should be falling apart.
7. Add other 1/2 carrots, celery, onion and potatoes.
8. Cook until potatoes are tender, about another 30 minutes.
9. Take out bay leaf so no one eats it by mistake.