Instructions: 1. Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven.

2. Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, turning meat over once.

3. Add vegetables. Simmer 40 minutes or until meat and vegetables are tender when pierced.

4. Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes.

5. Slice meat across the grain. Serve with vegetables and gravy.

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