Ripe Olive Tuscan Pot Roast(Serves 6 To 8) - cooking recipe

Ingredients

1 (5 lb.) top or bottom round roast
1 c. water
2 chopped tomatoes
2 cloves garlic, minced
1 tsp. salt
1/2 c. melted butter
3 Tbsp. cooking oil
1 c. red wine
2 chopped bell peppers
2 c. pitted California ripe olives, quartered
2 Tbsp. wine vinegar

Preparation

Brown beef on all sides in oil.
Add wine and water to meat. Cover and simmer 2 1/2 to 3 hours, until meat is fork-tender. Meanwhile, mix together remaining ingredients, except the butter. Set aside.