Ingredients
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| 4 pounds boneless roast (chuck or bottom round) |
1 cup chopped Onion |
| 2 cloves Garlic, minced |
1 14-oz can stewed tomatoes |
| salt |
2 beef flavored bullion cubes |
| Pepper |
6 carrots, halved and cut into 2 inch pieces |
| 6 new (red) potatoes, peeled and cut into 8ths |
2 Tablespoons Worchestershire Sauce |
Cover roast in flour and add salt and pepper. Brown roast on all sides in a Dutch oven in
hot oil. Pour off most of the fat and add garlic, onions and tomatoes. Cover and cook
slowly, adding liquid as necessary for about 2 hours. Add the carrots and potatoes and cover.
Cook about 1 hour longer, or until meat and vegetables are tender.
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