Brown a 2-4# Roast beef in olive oil in a large enamel Le Creuset Pot and throw in a bay leaf.Add a chopped spanish or vidalia onion and brown that too.Add potatoes which must be cut into smaller pieces unless they are small already. Add a can of peeled tomatoes or use fresh ones if they are in season, add a small can of tomato paste,and take a cup or two or three of red wine and pour it in. Sometimes I add beef stock and water in addition or instead of the wine. Throw in some pepper and some carrots-again either snall ones or ones cut to be small. It never hurts to add some fresh herbs or vegetables of any kind that you have.

Cover and cook at 350 for at least an hour and perhaps two hours depending upon how large your roast is. Check to make sure there is plenty of liquid while it is cooking.

I never met a man who did not like this meal.
Those on a vegetarian diet who are not strict may simply just eat the vegetables and broth.