Ripe Olive Tuscan Pot Roast - cooking recipe

Ingredients

1 (5 lb.) top or bottom round roast
3 Tbsp. cooking oil
1 c. red wine or beef bouillon
1 c. water
2 green peppers, chopped
2 tomatoes, chopped
2 c. pitted ripe olives, quartered
2 cloves garlic, crushed
1 bunch green onions, diced
1 tsp. salt
2 Tbsp. wine vinegar (red)
1/2 c. melted butter

Preparation

Brown beef in oil; add wine or bouillon and water to meat. Cover and simmer 2 1/2 to 3 hours or until tender.