Pot Roast with Vegetables - serves 10

3 lb blade or cross rib pot roast
1 cup beef stock
14 oz stewed tomatoes
1/4 tsp cayenne
1 bay leaf
1 tbsp Worcestershire sauce
3/4 cup each chopped onions and celery
1 each red and green pepper, chopped
6 carrots, cut into chunks
6 potatoes
1 cup each frozen corn and okra (optional)

In large, lightly oiled pot, brown roast on all sides. Reduce heat and add remaining ingredients (except corn and okra).
Simmer covered on stove or in 325°F oven for 2-1/2 hours. Season with salt to taste. Add corn and okra and cook covered for another 15 minutes.
Remove roast and vegetables; discard bay leaf. Thicken juice left in pot with a paste made from 2 tbsp each of flour and water. Slice roast and serve with vegetables and sauce.