Pot Roast, Irish Style
- 3 to 4 tablespoons oil or other fat
- 1 4-pound pot roast, approximately
- 2 cups beef broth
- 1 cup diced onion
- 1 cup diced celery
- salt and pepper to taste
- about 1 pound each peeled carrots and potatoes
In this issue: A Real New England Christmas
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