2 to 3 lb. pot roast
1 (2 lb.) can plum tomatoes
2 tsp. caraway seed
pinch of salt
1/4 tsp. black pepper
4 potatoes, peeled and quartered
6 carrots, peeled and quartered
6 stalks celery (about 2 inch quarters) quartered
12 mushrooms

Brown the meat in a small amount of the tomato liquid and drain, if necessary, to remove excess fat. Add tomatoes and seasonings. Cover and simmer 1 1/2 hours; then add potatoes, carrots, celery and onions. Cover and simmer about 1 hour until vegetables are crisp-tender. Add mushrooms and simmer 15 minutes. Delicious! (Sometimes I add a couple of drops of Tabasco sauce to spice it up since we cut down on the salt.)