Contributed by Steve Tanner
3-5 lb very lean pot roast(I prefer arm chuck)
1 large can whole tomatoes
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed or sliced
Cheap red wine
Set aside 1 cup each of chopped onions and green peppers. Put the roast in a Dutch oven. Liquify tomatoes, juice included, in a blender and pour over the meat. Add remaining ingredients and enough wine to cover the everything. Cover and cook in a 350 degree oven for about 3 hours. Take the meat out and set aside. Add the remaining onions and peppers to the pan. Simmer on top of stove until cooked down to a fairly heavy consistancy (like spaghetti sauce). Meanwhile, shred the meat finely with your hands. Return the meat to the sauce. Serve over rice or noodles.
NOTE: Also very good served with Ritz crackers as an hors d'oeuvre.
October 8, 1998