Ingredients

3lb (1.35kg) Pot Roast, boneless and sliced 1/2" thick

2 tbsp Oil

6 Tomatoes, peeled and quartered

4oz (113g) Mushrooms, 1 tin sliced with juice

1/2 cup Pitted black olives

1 Garlic clove, crushed

1/2 tsp Salt

1/4 tsp Pepper

1 pinch Dried sweet basil

1 Bay leaf

Method

In Dutch oven or large, heavy saucepan, heat oil.

Add meat and cook until well browned on both sides.

Pour fat off pan.

Add to pan, tomatoes, mushrooms and juice, olives, garlic, salt, pepper, basil, and bay leaf.

Bring to boil.

Cover tightly and simmer for 3 hours, or until meat is tender.

Serve hot with macaroni.

Cooks Comments and Tips

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