Super Simple Pot Roast

We tried to do a pot roast with minimal preparation for a weeknight dinner.  Minimal slicing and dicing.  This turned out surprisingly well and got rid of some left over pasta sauce at the same time.

Beef pot roast  (about three pounds)
Salt
Pepper
1 bay leaf
4 garlic cloves
3 celery stalks
2 medium onions
1 cup of beef boulion or beef stock
1 cup of pasta sauce

Salt and pepper the roast then brown it on both sides in a dutch oven (about 10 minutes per side).
Cut the two onions in half and add to the pot.
Add the celery stalks and four whole cloves of garlic and a bay leaf.
Add one cup beef boulion and one cup of past sauce.
Place in oven at 325 for about 3 hours.
Remove meat and vegetables and thicken the remaining sauce with a little flour and water to make a gravy.
Serve with mashed potatoes.