Ingredients
1 boneless beef chuck roast (4 to 5 pounds)1 tablespoon canola oil2 large onions, coarsely chopped2 cups sliced carrots2 celery ribs, sliced2 cans (14-1/2 ounces each) Italian stewed tomatoes1-3/4 cups water1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper4 medium potatoes, peeled and cut into eighths
Preparation
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.
