3 tbsp. onion
2 1/2 to 3 lb. chuck roast (cut up)
4 c. sliced onion
4 c. sliced green pepper
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2 tbsp. chopped celery
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme

Heat oil in dutch oven or any heavy pan; add chuck roast and brown well on both sides; remove. Add onions and saute until softened. Return meat to dutch oven. Add pepper slices, tomatoes, tomato sauce, celery, bay leaves and spices. Bring to a boil. Cover and bake at 350 degrees 2 hours or until done. Baste occasionally with sauce.

This can also be prepared in a crockpot. Let it cook, on low, all day. Remove bay leaves before serving.