5 lb. bottom round beef roast
2 tbsp. flour
1 tsp. salt
6 whole black peppers
1 bay leaf
6 med. carrots, pared
6 med. potatoes, pared
6 med. onions, peeled
1 (1 lb.) can stewed tomatoes

Wipe roast with damp paper towels. Combine flour and salt; rub into surface of meat. Preheat 6 quart Dutch oven over medium heat for 4 minutes. Brown meat on all sides; about 15 minutes. Add black peppers and bay leaf. Simmer, covered, over low heat for 1 1/2 hours.

Turn roast; add carrots, potatoes, onions and tomatoes. Simmer covered, over low heat for 1 hour or until the roast and vegetables are tender. Makes 8 to 10 servings.