Source: dLife

Tenderly cooked beef roast in a Dutch oven with peppers and onions.

Servings

1 lb beef chuck pot roast , trimmed and cut into 1 1/2-inch cubes
1 cooking spray
2 medium onions , chopped
1 cup cold water
1 tbsp paprika
1 tsp low sodium beef bouillon
1 small green bell peppers , chopped

1 Begin by browning the chuck roast evenly over medium heat in a small Dutch oven coated with cooking spray. Add the onion, and then continue to cook over medium heat for an additional 2 to 3 minutes, or until the onion is tender.
2 Stirring well, next add the water, paprika, boullion granules, and green pepper. Cover and continue to cook over low heat for about 2 hours, or until the meat is tender.