3 1/2 to 4 lb. beef chuck roast
1 tbsp. paprika
Salt and pepper to taste
2 tbsp. cooking oil
1/2 c. water
4-6 onions, quartered
8 carrots, cut into 1 1/2 inch pieces
2 (8 oz.) cans tomato sauce
4 med. potatoes, pared and quartered

Trim excess fat from meat. Sprinkle with salt and pepper and paprika. Brown in oil in a Dutch oven. Add water. Cover and simmer for 1 1/2 hours or until meat is tender. Arrange vegetables around meat, pour tomato sauce over meat. Cover and simmer 1 more hour.