DIRECTIONS
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and keep warm. In the same pan, add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
Add potatoes. Cover; cook 40 minutes longer or until meat and vegetables are tender. Yield: 12-14 servings.