Recipes from the Potash Bros. Kitchen to You

1 T vegetable oil
2 T flour
1 can crushed tomatoes
1/2 tsp dried thyme
1 bay leaf
1 lb. baby carrot
4 lbs beef chuck pot roast
1 can chicken broth
1 tsp garlic salt
1/4 tsp black pepper
1 large onion, diced
2 large red potatoes, quartered

Preheat oven to 350 degrees.  In a 5 quart dutch oven, heat oil.  Season meat with garlic, salt and pepper.  Sprinkle with flour and brown very well on both sides.  Add bay leaf and thyme, tomatoes and chicken broth.  Surround with the vegetables.  Cover and bake 3 hours until tender.  Slice meat and serve with the sauce and vegetables.  Enjoy!