5 lb. bottom round roast beef
Salt
Pepper
Garlic powder
Thyme
Cider vinegar

Season roast with salt, pepper, garlic powder. Place in a Dutch oven and brown on all sides over medium heat. Fill pot with water to within 1-inch of top of roast.

Add 2 dashes thyme, 1 teaspoon cider vinegar. Bring to a boil, then lower heat to simmer and leave for 3 hours. For those not counting calories, add 1 can or jar of beef gravy to ample juices after cooking roast. Remove roast and slice. Return slices of beef to pan with gravy for only 1 minute.