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
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.
