A Tribute To Mom's Pot Roast


4 pounds piece Beef Chuck Roast
Salt and Pepper
3 tablespoons Olive Oil
1 can chopped Tomatoes
1 can Water
2 Spanish Onions, quartered
2 Garlic cloves, chopped
Handful of Baby Carrots
2 stalks Celery, cut in thirds
1 cup baby Portabello Mushrooms, halved
1 teaspoon Rosemary, dried
1 teaspoon Thyme leaves, dried
2 Bay leaves


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