1 (2 1/2 to 3 lb.) boneless chuck roast
1 lb. carrots, sliced
1 bunch celery, sliced thin
2 chopped yellow onions
2 bell peppers - one green, one red - sliced
2 lg. cans tomatoes
1 pkg. frozen green beans
2 bay leaves
Salt and pepper
1 pkg. McCormick's pot roast seasoning

Tenderize the chuck roast with Adolph's meat tenderizer. Brown roast in large frying pan. Place roast in the bottom of a 5 quart crock-pot. Add all ingredients, except the carrots and frozen green beans and the McCormicks mix (seasonings).

Cook on automatic (or alternate high and low) for 8 hours, then add thawed green beans, carrots and McCormicks seasoning mix. Stir and cook on high for 4 more hours.

If in a hurry, you may mix all ingredients together and cook on auto or high for 8 hours. Serve over mashed potatoes or rice.