1 (1 1/2 lb.) boneless beef eye of round roast or round rump roast
Non-stick spray coating

Trim fat from meat. Spray a cold Dutch oven with non-stick coating and preheat it over medium-high heat. Brown beef on all sides in the Dutch oven.

1 (14 1/2 oz.) can stewed tomatoes
1 med. onion, chopped (1/2 c.)
1/2 c. tomato juice
2 bay leaves
1 clove garlic, minced
1 tsp. instant beef bouillon granules
1 tsp. dried basil, crushed
1/8 tsp. pepper

Add stewed tomatoes, onion, tomato juice, bay leaves, garlic, beef bouillon granules, basil and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

12 whole tiny new potatoes or 3 med. potatoes
3 med. carrots, cut into 1" pieces
2 leeks, sliced or 1 lg. onion, sliced

Meanwhile, for the tiny potatoes, remove a narrow strip of peel from the center of each. For the medium potatoes, peel and cut each potato into quarters.

Add potatoes, carrots and leeks or onion to the Dutch oven. Simmer, covered for 30 to 40 minutes more or until meat and vegetables are tender. Discard bay leaves. Transfer meat and vegetables to a serving platter; keep warm.

2 tbsp. cold water
4 tsp. cornstarch

For gravy, measure the pan juices. If necessary, add enough water to make 1 1/4 cups. Return pan juices to the Dutch oven. In a small bowl stir together water and cornstarch. Add cornstarch mixture to juices. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Spoon some of the gravy over meat and vegetables. Pass remaining gravy. Makes 6 servings.