All American Pot Roast

¼ cup corn oil
1 chuck roast (4 lbs.)
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced
3 cups beef bouillon
¼ cup catsup
1 tsp. salt
½ tsp. dried thyme leaves
¼ tsp. pepper
6 medium potatoes, peeled, quartered
4 carrots, peeled, cut in 2 inch pieces
½ lb. whole green beans
¼ cup cornstarch

Heat corn oil in 5 quart Dutch oven over medium heat. Brown chuck roast on all sides. Add next 8 ingredients. Bring to a boil, covered. Reduce heat and simmer for 2 hours.

Add potatoes and carrots. Simmer, covered, for ½ hour or until roast and vegetables are tender.

Add green beans. Simmer for 10 minutes longer until beans are tender-crisp.

Arrange meat and vegetables on platter. Combine cornstarch and ¼ cup water, mixing until smooth. Add to liquid in Dutch oven. Boil for 1 minute, stirring constantly to thicken.