Puerto Rican Pot Roast

Ingredients

• 4 12 to 5 lb boneless beef chuck roast
• 1 large onion sliced
• 2 Tbsp cooking oil
• 1 medium green pepper diced
• 1 c water
• 14 c cornstarch dissolved in 14 c water
• 1 3 oz bottle drained stuffed olives
• 12 c diced celery
• 2 8 oz cans tomato sauce
• 1 tsp salt
• 1 tsp pepper

Directions

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