Pot Roast - cooking recipe

Ingredients

3 lb. shoulder roast, round roast or rump roast
2 large cans tomatoes
1 garlic bud
5 to 6 Tbsp. brown sugar
2 stalks celery, chopped
1/2 large bell pepper, chopped
1 large onion, chopped
3 Tbsp. Worcestershire sauce
dash of hot sauce
1/2 c. vinegar

Preparation

Brown roast in fat in heavy skillet; pour off excess fat. Place tomatoes and garlic bud in blender and blend well.
Add brown sugar and dissolve into liquid.
Add to pot.
Add celery, bell pepper, onion, Worcestershire sauce, hot sauce and vinegar. Cook 8 to 10 hours in iron pot or slow cooker until meat falls apart when moved with a fork.
Add 4 or 5 carrots and potatoes. Continue cooking until vegetables are done.
Cook, uncovered, until sauce thickens.
Six or eight prunes or peaches (which have been soaked in water) may be added to the pot in the last 20 to 30 minutes before serving.