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Ingredients

1 (3-pound) lamb shoulder roast

1 pound new potatoes, peeled and quartered

4 carrots, scraped and cut into 3-inch pieces

4 stalks celery, cut into 3-inch pieces

1 (14 1/2-ounce) can tomatoes, undrained

3 cups water

1 tablespoon salt

1 teaspoon pepper

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