4 lb. chuck roast
4 sliced onions
1 lg. can whole tomatoes
2 c. water
Carrots
1/4 c. sweet pickle vinegar
2 stalks celery, cubed
1 tsp. salt
Pepper
1 tbsp. sugar
6 potatoes

Combine beef, onions, tomatoes, celery, pickle juice, spices and water. Bake in Dutch oven at 375 degrees for 3 hours. After meat browns, turn over and cover. During last 1 1/2 hours add carrots and potatoes. Serve hot.