Pot Roast

Ingredients:

2 TBsp olive oil
4-5 LB rump of beef
1 minced green pepper
1-2 chopped onions
2 cups (whole peeled) canned tomatoes
1 cup red cooking wine (or orange juice)
1 TBsp lemon juice
4-6 small brown potatoes
4 large carrots
1 bunch celery
(adjust quantities of potatoes/carrots/celery if pot size requires)

1 PM	Make a paste out of herbs, salt, garlic, spices. Beat in 2 TBsp olive oil. Rub on meat on all sides. Let stand at room temperature for one hour
2:30 PM	Chop the green pepper and onion. Heat 2 TBsp olive oil in a large pot (approx med-high), add the meat and brown on all sides. Add the green pepper and onion to the pot, stir, and cook about five minutes. Then add canned tomatoes, wine, and lemon juice. Cover tightly, reduce heat to low and cook 3-4 hours
5 PM	Chop carrots, celery into 2-inch lengths. Cut thick portions of carrot in half length-wise. Cut potatoes in half and then halve in both directions again (approx 8 pieces per potato). Add carrots, celery, and potatoes to pot. Return lid and resume cooking.
6 PM	Optional: If desired, thicken sauce with 1 tsp cornstarch (after removing meat) Serve: meat on one platter, vegetables/potatoes in a serving bowl, and sauce in a gravy boat.