1 (3 to 4 lb.) beef chuck pot roast
2 to 3 tbsp. vegetable oil
3/4 c. water, beef broth or dry wine
1 (8 oz.) can tomato sauce
4 onions, cut in half
4 carrots, cut into 1 1/2 inch pieces
4 lg. potatoes, peeled and quartered
Salt
Pepper

Heat oil in Dutch oven over medium high heat. Add roast and cook turning occasionally, until browned on all sides. Add water (or broth or wine), tomato sauce, onions and salt and pepper to taste. Cover and simmer over LOW heat for 1 1/4 to 2 hours.

Add carrots and potatoes and cook on medium heat an additional 45 minutes to 1 hour until vegetables are fork tender. Serves 6 to 8.