Make this for Sunday dinner and have leftovers during the week.
Ingredients: 2 tablespoons olive oil, 4 1/2 pound beef chuck roast (boneless), 1 1/2 teaspoons of salt, 1 teaspoon pepper, 1 cup chopped onion, 4 carrots chopped, 2 celery ribs chopped, 4 potatoes peeled and chopped, and a large can of whole tomatoes crushed with your hands.
Directions: Preheat oven to 375 degrees. Rub roast with oil and sprinkle with salt and pepper. Place in roasting pan. Place onions, carrots, celery, potatoes, and crushed tomatoes around the roast being careful to not place on the roast. Cook for 2 to 2 1/2 hours, or until a meat thermometer registers 145 degrees for rare, 160 degrees for medium rare, or 170 degrees for well done. Baste roast with juices every so often throughout the cooking process.
Serves 4 - 6
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