Traditional Yankee Pot Roast

• 1 boneless beef chuck roast (4 to 5 pounds)
• 1 tablespoon canola oil
• 2 large onions, coarsely chopped
• 2 cups sliced carrots
• 2 celery ribs, sliced
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1-3/4 cups water
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 medium potatoes, peeled and cut into eighths

1. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
2. 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.
3. Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

chuck roast, canola oil, onions, carrots, celery, italian stewed tomatoes, water, salt, thyme, pepper, potatoes

Taken from www.tasteofhome.com/recipes/traditional-yankee-pot-roast/ (may not work)