Texas Pot Roast

1 lb. lean bottom round beef roast
1 C. onion, chopped
1 C. celery, cut in 1 inch pieces
1 1/2 C. carrots, cut in 1-inch pieces
1/2 C. tomato sauce
1 clove garlic, minced or pressed
3/4 t. cumin
1/4 t. cayenne
1 bay leaf
1/2 to 1 C. water or broth

Brown meat on all sides, then add garlic and onion and cook until soft. Stir in other ingredients. Bring to a boil, reduce heat, and simmer for 3-4 hours. Add more water or broth if necessary. Serve 1/4 of the meat with 1 C. veggies and sauce. Makes 4 servings.

1 serving = 1 protein and 1 vegetable