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Nothing says home cooking better than a pot roast. I believe this dish and its many variations have been around for hundreds, and probably even thousands of years. If you choose to serve yesterday's potato pancakes with this, you might prefer to omit the potatoes.
3 to 4 lb (1.5 to 2 Kg) beef chuck, shoulder, round, or rump roast 2 to 3 carrots, cut into 2 inch (5 cm) pieces 2 to 3 ribs celery, cut into 1 inch (2 cm) pieces 2 to 3 small turnips, peeled and quartered 4 to 6 small potatoes, peeled (optional) and quartered 1 medium onion, stuck with 3 cloves 6 to 10 whole cloves of garlic, peeled 2 bay (laurel) leaves 2 cups (500 ml) beef stock or red wine, or combination of the two Salt and freshly ground pepper to taste Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides. Add the remaining ingredients and bake covered in a 300F (150C) oven for 3 to 4 hours, or until meat is tender. You may also simmer it covered on the stove over low heat for 3 to 4 hours. Under either method, check the pot occasionally and add more liquid if necessary. Remove the meat is when it is done and cut into thick slices. Arrange the sliced meat on a serving platter or individual plates and add the vegetables. Discard the onion and bay leaves. Skim the excess fat off the liquid and ladle it over the meat and vegetables. Serves 4 to 6.
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