3 lbs. boneless beef
2 tbsp. oil
1 c. water
1/2 tsp. water
9 med. carrots, cut in pieces
3 med. zucchini, cut in pieces
2 med. sliced onions
1 (8 oz.) can tomato sauce
6 med. potatoes
3 tbsp. flour

In a 4 quart Dutch oven, saute onions in oil until tender. Sprinkle beef with salt. Place in oven and brown on all sides. Add tomato sauce, water and pepper. Cover and reduce heat, simmer 2 1/2 hours and add vegetables. Cook until vegetables are tender. Remove roast and vegetables. Drain fat off and thicken the gravy with 3 tablespoons flour.