Italian Pot Roast - cooking recipe

Ingredients

1 (2 lb.) boneless beef round tip roast
1 Tbsp. cooking oil
1 c. water
2 tsp. instant beef bouillon granules
1 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
2 bay leaves
2 cloves garlic, minced
1/4 tsp. pepper
2 carrots, cut in fourths
5 small potatoes, cut in fourths
1 (16 oz.) can tomatoes, diced
5 small onions

Preparation

Trim fat from meat.
In a 5-quart Dutch oven, brown meat in hot oil.
Drain off fat.
Add water, bouillon granules, oregano, basil, bay leaves, garlic and pepper.
Bring to boiling; reduce heat.
Simmer, covered, 1 hour.
Add carrots, onions and potatoes. Spoon juices over vegetables.
Simmer, covered, 25 to 30 minutes or until vegetables are tender.
Add tomatoes and continue to simmer, covered, for 30 minutes.