Puerto Rican Pot Roast - cooking recipe

Ingredients

4 1/2 to 5 lb. boneless beef chuck roast
1 large onion, sliced
2 Tbsp. cooking oil
1 medium green pepper, diced
1 c. water
1/4 c. cornstarch, dissolved in 1/4 c. water
1 (3 oz.) bottle drained stuffed olives
1/2 c. diced celery
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. pepper

Preparation

Insert olives into deep cut slits in meat.
Heat oil in heavy pan and brown well on all sides.
Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper.
Bring to a boil and cover until meat is tender.
Turn meat occasionally during cooking.
Remove all meat.
Add cornstarch mixture to pan and simmer 10 minutes.
Serve sauce over meat slices.