Brown boneless chuck roast evenly on all sides over medium heat in a small
Dutch oven coated with vegetable cooking spray. Add sliced onion, celery,
water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1
hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes,
continue to bake, covered, for 1 hour or until meat and vegetables are
tender. Transfer roast and vegetables to a serving platter; cut roast into
2 oz slices. Serve hot.

Nancy's NOTE: When cooking a pot roast, I always ADD mushrooms as well. (I
would be in trouble with the whole family if I didn't).

Food Exchange per serving: 2 LEAN MEAT EXCHANGES + 1 1/2 STARCH EXCHANGE;
CAL: 189; CAR: 21gm; PRO: 19gm; FAT: 4gm; SOD: 325mg;