All Things Harvested Pot Roast

4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
1/4 tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflowe<WBR>r mix

In Dutch oven or oven safe pot w/lid brown both side of the roast,
using half the butter. Set the roast aside. With remaining butter,
sauté' the onion, garlic, and celery until onions are tender and
beginning to brown. Add the thyme, parsley, bay leaf, and pepper. Mix
well and then return the pot roast to the pan. Sprinkle salt over the
roast and add the French onion soup. Cook at 325 degrees for 4 hours.
Baste meat as needed. Add potatoes and carrots and salt to taste.
Cook for another 45 minutes. Add broccoli/cauliflowe<WBR>r mix and cook
for 20 more minutes. Serve with hot bread. Makes 8 servings