Tender, braised Yankee pot roast with all the trimmings, potatoes, carrots and mushrooms.

Yankee Pot Roast

1 (2 1/2 pound) boneless bottom round roast
1/4 teaspoon black ground pepper
2 onions, thinly sliced
3 cloves garlic, crushed
1 1/2 cups beef broth
1 cup water
3 tablespoons tomato paste
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried marjoram
1/2 teaspoon crushed dried basil
4 potatoes, peeled and quartered
3 carrots, peeled, cut into 2-inch pieces
1 celery rib, coarsely chopped
1/4 pound mushrooms

1. Preheat broiler.
2. Season boneless bottom round roast with pepper. Place meat in an oven broiler pan, broiling until brown on all sides.
3. Reduce oven temperature to 325°F (160°C).
4. In a heavy oven-safe skillet, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil. Add roast and bring to a low simmer. Cover tightly, return to oven, and cook for 1 1/2 hours.
5. Add potatoes, carrots, and celery; continue cooking for another hour.
6. Remove from oven; slice meat and arrange on a platter with potatoes and carrots. Take the onions, celery, and juice and heat in a skillet; add mushrooms. Serve over roast.

Makes 8 servings.