Pot Roast

1 blade cut chuck roast (any size)
Carrots to suit, peeled and scrubbed
Potatoes to suit, peeled and halved
turnips to suit, peeled and suitable size
1 onion sliced
4 cloves garlic whole
Salt
Pepper
1/2 tspn celery seed
2 Bay leaves
1 tbspn dry Au Jous gravy mix

Put roast in a roasting pan and add onion, garlic, celery seed, Bay leaves, salt and pepper. Add enough water (with Au Jous mix) to bring water level to 1/4 the thickness of the roast. Cook at 350 degrees for 2 hours. Add potatoes, carrots and turnips to juice (roast will set on top of vegetables) and cook another 1/2 hour or until vegetables are tender. Discard onion, garlic and bay leave. Juice can be thickened and used as a gravy.