Categories: Dinner

Ingredients

• 2 lbs. boneless beef chuck pot roast
• 2 tbsp. oil
• salt and pepper to taste
• 1 cup water
• 1 can tomatoes
• 1 bay leaf
• 2 large carrots sliced thin
• 2 medium zucchini, cut in chunks
• 2 ears of corn cut in 1 inch pieces

Directions

1. In large heavy kettle or dutch oven brown meat in oil. season w/ slt and pepper, remove meat;ad onion cook and stir until golden. add water, tomatoes and bay leaf, then meat. cover;simmer 2- 2 1/2 hrs. or until tender. remove meat add veggies, cover and cook ten mins. cut meat in half wrap one half tight and refrigerate. slice other half thin. serve with veggies and gravy

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