1 (3 to 4 lbs.) boneless chuck roast
2 tbsp. oil to brown

Brown roast and remove and add onion (2 cups) sliced saute, then put roast in pan. Add 1 (15 oz.) tomato puree, 2 teaspoon each garlic salt and basil 1 teaspoon each sugar, oregano and thyme, 1/2 teaspoon pepper. Add some water, if needed. 4 med. carrots, cut in 1 inch pieces 4 med. potatoes in quarters

Bake 2 to 3 hours, until tender. 6 servings.