INGREDIENTS
3 lbs
beef chuck roast
1 serving
salt and pepper
3 Tbsps
extra virgin olive oil
14 ozs
canned tomatoes
1 cup
water
2
yellow onions
2 large cloves
garlic
2
celery stalks
1 can
carrots
1 can
yukon gold potatoes
2 sprigs
fresh rosemary
4 sprigs
fresh thyme
2
bay leaves