3 med. onions, sliced
1 boneless chuck roast or brisket (3 lb.)
Salt and fresh ground pepper
2 lb. sweet Italian sausage or hot if you like
3/4 c. water
1/2 tsp. thyme
1 lg. bay leaf
2 tbsp. finely chopped parsley
3 lbs. potatoes, peeled
6 red peppers, seeded

Preheat oven to 350 degrees. In a large Dutch oven make a bed of onions. Lightly salt and pepper the chuck roast and place on onions. Arrange the sausages around the roast. Add water and thyme. Break bay leaf into several pieces and add parsley. Place in oven. Cook for 1 1/2 hours. Cut potatoes into equal size serving pieces, cut peppers into chunks about 2 inches square.

Temporarily remove sausage from pot and place potatoes around roast so that they are covered by pot juices. Replace sausage, place rings of pepper on top. Cover and return to oven for 60 to 90 minutes or until roast is tender. Arrange on platter surrounded with sausages and vegetables. Serve remaining sauce on the side. May be served with cold tomato and hot pepper relish. Makes 8 servings.