Food Dinners Soups and Stews Soups Saturday Night Beef Vegetable Soup Ladle up bowls of this hearty beef roast and potato stew for dinner when the weather cools. Serve with garlic bread, crackers, or corn bread. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Rate PRINT Share Prep Time: 15 mins Cook Time: 50 mins Roast Time: 1 hr Total Time: 2 hrs 5 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound boneless beef chuck roast 1 tablespoon cooking oil 2 14.5 ounce can 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 1/2-inch cubes 1 cup chopped onion ½ cup frozen peas Directions In a large skillet, brown beef on all sides in oil over medium high heat. Place beef on a rack in a roasting pan. Roast, uncovered, in a 350 degree F oven for 60 minutes. Transfer to a cutting board. Cut into 1/2-inch cubes. Transfer meat to a 4-quart Dutch oven. Add undrained tomatoes, salt, thyme, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, 30 minutes. Remove bay leaf. Stir in water, carrots, potatoes, and onion. Return to boiling. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Stir in peas and cook, covered, 3 minutes more. Rate It PRINT Nutrition Facts (per serving) 339 Calories 8g Fat 36g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 339 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 67mg 22% Sodium 1038mg 45% Total Carbohydrate 36g 13% Protein 29g 58% Vitamin C 46mg 51% Calcium 121mg 9% Iron 5mg 29%