Ingredients
- 3 lb. beef roast
- 1 1/2 C. water
- 1 tsp. black pepper
- 2 onions, chopped
- 2 bay leaves
- 1 C. canned, undrained crushed tomatoes
- 4 carrots, diced
- 4 stalks celery, diced
- 2 turnips, diced
- 4 T. fresh parsley or 4 tsp. dried parsley
- 1/2 tsp. dried thyme
Directions
Place all ingredients in a large baking dish and cover. Cook at 350*F for 3 hours.

I cooked this two weeks ago for Friday night Shabbat dinner. My boyfriend said it was the best meal I’ve ever made!
I omitted the crushed tomatoes, because I have to limit high potassium foods for health reasons, and added red potatoes in 1.5” chunks.
I’m making it again tonight for more company, using a larger roast for more servings and even more delicious leftovers for Shabbos!
I’m looking forward to sharing it with family and friends!