2 tbsp. vegetable oil
3 1/2 to 4 lbs. beef chuck, arm, blade or cross rib pot roast
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, crushed
1 (8 oz.) can tomato sauce
1 c. water
1 (4 oz.) can sliced mushrooms, drained
1 1/2 tsp. salt
1 tsp. pepper
8 sm. potatoes, halved
8 carrots, quartered

Heat oil in Dutch oven over medium heat. Add beef. Brown on all sides. Remove roast and set on a plate or sheet of foil.

Saute onions, green peppers and garlic in Dutch oven until tender. Add tomato sauce and water. Stir to blend. Return beef to pot. Add mushrooms, salt, and pepper. Reduce to low heat. Cover and simmer 2 hours. Add potatoes and carrots. Cover and continue cooking for 30 minutes or until vegetables are tender.