Servings: 12

Weight Watcher Smart Points: 5

Preparation Time: 15 Minutes

Cooking Time: 75 Minutes

Ready In: 90 Minutes


  • 16 oz pkg baby carrots
  • 28 oz canned diced tomatoes
  • 1 1/2 pound chuck roast, cubed
  • 1 c onion, diced
  • 4 c potatoes, cubed (about 5 potatoes. I like Yukon gold or red)
  • salt and pepper to taste
  • 1 14.5 oz can green beans, drained (I used French cut, but regular will work.)
  • 28 oz tomato juice


  1. Brown meat - Heat an 8 quart stock pot or Dutch oven to med-hi
  2. Add oil and saute roast until brown
  3. Stir and brown on all sides of roast
  4. Remove meat to a platter.Cook vegetables - To remaining oil in pot, add onions and carrots
  5. Cover and cook until the onion is soft, about 5 minutes
  6. Add beef and and juices back to the pan.Simmer - Add salt, pepper, bay leaf, diced tomatoes and tomato juice to the pan and bring to a boil over high heat
  7. Reduce the heat to medium-low and simmer for 1 hour
  8. Add the potatoes and stir
  9. Simmer until the beef and the potatoes are tender, about 20 minutes
  10. Add corn and green beans, cook 5 minutes.Remove bay leaf
  11. Ladle into bowls and eat immediately.

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