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Ingredients
  • 1 pound boneless beef chuck roast
  • 1 tablespoon cooking oil
  • 2 14.5 ounce cans diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 cup water
  • 3 medium carrots, sliced
  • 2 small potatoes, peeled, if desired, and cut into ½-inch cubes
  • 1 cup chopped onion
  • ½ cup frozen peas
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