Beef Pot Roast

3 to 4 Pounds chuck, shoulder, top or bottom round, brisket, blade or rump roast
1/4 Teaspoon garlic powder
1 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup flour
1 Tablespoon vegetable oil
2 Cups diced carrots
3 Cups diced potatoes
1/2 Cup diced onion
1/2 Cup diced celery
2 Cups beef stock, vegetable stock, or water
1 Bay leaf
Trim all visible fat from beef. Combine garlic powder, salt, pepper, and flour. Dredge meat in flour mixture. Heat oil in heavy pan. Brown the meat on all sides in the oil. Drain excess fat. Add carrot, onions, potatoes, celery, stock, and bay leaf. Cover and bake in 300 degree oven for 3 to 4 hours. During this time turn the meat several times and, if necessary, add additional stock. Discard bay leaf and serve. ***This may also be cooked in a crock pot for 8 to 10 hours on low heat or 6 to 8 hours on high heat. Serves 8.