Ingredients •1 lean, boneless beef chuck roast (3-4 pounds), cut into 1-1/2 inch pieces •1 Tbsp. salt •1 tsp. pepper •1 bay leaf •6 cups water •6 small potatoes, scrubbed and peeled •2 yellow onions, peeled and quartered •6 medium-size carrots, pared and quartered

Instructions

Place meat in large pot or Dutch oven; add salt, pepper, bay leaf and water. Cover; heat on stove top on medium-high to high until boiling; reduce heat and simmer 1-1/2 hours.

Remove meat from broth with a slotted spoon. Allow any fat to rise to the top of the broth and skim with a spoon. Return meat to the pot.

Place potatoes, onions and carrots around meat in pot; simmer 1 hour longer or until meat is fork tender.

SOURCE:  The Texas Beef Council