3 tablespoons onion
2 1/2 to 3 pound chuck roast, cut up
4 cups sliced onion
4 cups sliced green pepper
1 16 ounce can tomatoes
1 8 ounce can tomato sauce
2 tablespoons chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
Heat oil in dutch oven or any heavy pan; add chuck roast and brown well on both sides; remove. Add onions and saute until softened. Return meat to dutch oven. Add pepper slices, tomatoes, tomato sauce, celery, bay leaves and spices. Bring to a boil. Add to crockpot. Let it cook, on low, all day. Remove bay leaves before serving.
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