Ingredients

• 3-4 lbs chuck roast, trimmed of excess fat, large bite-size
• 1 cn crushed tomatoes
• 1 C water
• 1 T beef soup base
• 1 ea sweet onions, ribs
• 4 ea carrots, sliced
• 1 C mushrooms, quartered
• 2 sprigs fresh rosemary, minced
• 4 sprigs fresh thyme, minced
• 2 ea bay leaves

Instructions

1. Season the beef, then brown in a Dutch oven. Add the tomatoes, water and vegetables, cover, and simmer in the oven at 250 until the meat is tender and the vegetables are done.
2. Remove from the oven, and remove the bay leaves.
3. Serve with the vegetables and pot juices.

Source: Skip

Contributed by: Skip