Country Pot Roast

1 boneless beef chuck cross-rib pot roast

4 pound(s) boneless chuck eye roast may be substituted for cross-rib , trimmed

1 large (12 ounces) onion , coarsely chopped

1 can(s) carrot , peeled and coarsely chopped

1 stalk(s) celery , coarsely chopped

2 clove(s) garlic , finely chopped

1 can(s) (15 ounces) crushed tomatoes

1/2 cup(s) chicken broth

1 teaspoon(s) salt

1/2 teaspoon(s) dried thyme , crumbled

1/4 teaspoon(s) ground black pepper

1/4 teaspoon(s) coarsely ground black pepper

1 bay leaf