Ingredients
2 tablespoons olive oil
1 (4-pound) chuck roast, trimmed and cut into 1-inch pieces
3 quarts beef stock
3 pounds russet potatoes, peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 large yellow onion, cut into 1-inch pieces
2 (28-ounce) cans crushed tomatoes
2 (14.5-ounch) cans fire-roasted diced tomatoes, undrained
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon sugar
2 teaspoons ground black pepper
Preparation
In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add roast; cook for 15 minutes, stirring frequently, until browned. Add beef stock. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potatoes, carrots, onion, tomatoes, garlic powder, salt, sugar, and pepper, stirring to combine. Simmer, uncovered, for 2 hours, stirring occasionally.
