Savory Pot Roast

Ingredients

• 2  bay leaves 
• 2 cups no-salt-added beef broth undiluted canned
• 2.5 pound bottom round roast lean
• 2 large carrots cut into fourths
• 2 stalks celery cut into fourths
• 2 tablespoons garlic minced
• 2 tablespoons juice of lemon 
• 1 large onion peeled cut into fourths
• 1 teaspoon pepper 
• 8 ounce no-salt-added tomato sauce canned
• 2 teaspoons vegetable oil 

Equipment

• ziploc bags
• dutch oven

Directions

1. Trim fat from roast. Coat a Dutch oven with cooking spray; add oil.
2. Place over medium-high heat until hot.
3. Add roast; cook until browned on all sides.
4. Add beef broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes.
5. Add carrot, celery, and onion; cook 45 minutes or until meat is tender.
6. Remove and discard bay leaves. Reserve vegetables for other uses, if desired.
7. Remove meat from broth, and cut into 5 (6-ounce) portions; place in 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 4 days or in freezer up to 3 months. Strain broth, and reserve for other uses, if desired.