Pot Roast with Tomato Gravy

3 to 4 lb. beef (rolled, rump, short rib, or whatever)
6 medium onions
Salt.pepper and a bay leaf or two
2 Tbsp Olive Oil
1 quart canned tomatoes

Fry sliced onions in the olive oil in a dutch oven until golden. Remove from the skillet and set aside.

Salt and pepper the meat. Brown it on all sides in the drippings in the dutch oven.

Cover pot tightly and let simmer for a couple of hours or until nearly tender, adding boiling water only if needed.

Add fried onions, tomatoes and bay leaf.

Finish cooking in the oven at 325 without a lid until tomato gravy is thick and the meat is well browned and done to your preference.