Alabama Pot Roast

1 (3 lb.) chuck roast, trimmed of fat
2 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 tbsp. oil
2 lg. onions, quartered
1/2 c. chopped celery
1 tbsp. Worcestershire sauce
2 cloves garlic, crushed
2 packs Sweet n’ Low
1 bay leaf
1 c. water

Dredge meat in flour, salt and pepper.
Brown in oil in heavy pan or Dutch oven.
Add remaining ingredients.
Cover and simmer very slowly over low heat about 3 hours or until meat is very tender.

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