Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  round roast, trimmed
                        Nonstick spray coating
  2               cups  stewed tomatoes
  1             medium  onion -- chopped (1/2 cup)
     1/2           cup  tomato juice
  2              whole  bay leaf
  1              clove  garlic -- minced
  1           teaspoon  beef bouillon granules
  1           teaspoon  pepper
  3             medium  red potatoes -- or 12 whole tiny
  3             medium  carrots -- cut into 1" pieces
  1              large  onion -- sliced
  2        tablespoons  cold water
  4          teaspoons  cornstarch

Preparation:

Trim fat from meat. Spray a cold Dutch oven with nonstick coating, and preheat the Dutch oven over medium high heat. Brown the beef on all sides in the Dutch oven. Add stewed tomatoes, onion, tomato juice, bay leaves, garlic. beef bouillon granules, basil and pepper to meat in the Dutch oven. Bring to boiling; reduce heat. Simmer, cover for 1 hour. Meanwhile, for the tiny potatoes, remove a narrow strip of peel from the center of each. For the medium potatoes, peel and cut each potato into quarters. Add the potatoes, carrots and onion to the Dutch oven. simmer, covered, for 30 or 40 minutes more or until meat and vegetables are tender. Remove and discard the bay leaves. transfer the meat and vegetables to a serving platter; keep warm while preparing the gravy. Measure pan juices. If necessary, add enough water to make 1-1/4 cups liquid. Return pan juices to the Dutch oven. Stir together cold water and cornstarch; add to juices. cook and stir until mixture is thickened and bubbly. cook and stir for 2 minutes more. Spoon some gravy over meat and vegetables. Pass remaining gravy.

Nutritional Information:

304 Calories (kcal); 8g Total Fat; (22% calories from fat); 36g Protein; 22g Carbohydrate; 88mg Cholesterol; 255mg Sodium