1 tbsp. vegetable oil
3 1/2-4 lb. beef chuck, arm blade or cross rib pot roast
1/2 c. chopped onions
1/4 c. chopped green pepper
1 clove garlic, crushed
1 can (8 oz.) tomato sauce
1 c. water
1 can (4 oz.) sliced mushrooms, drained
1 1/2 tsp. salt
1 tsp. pepper
8 sm. potatoes, halved
8 carrots, quartered

Heat oil in Dutch oven over medium heat. Add beef; brown on all sides. Remove roast and place on a plate or sheet of Reynolds Wrap aluminum foil. Saute onion, green pepper and garlic in Dutch oven until tender. Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt and pepper. Reduce to low heat; cover; simmer 2 hours. Add potatoes and carrots; cover and continue cooking 30 minutes or until tender. Makes 8 servings.

Note: Garlic powder and parsley flakes may be added according to taste.