3-4 lb. chuck roast
2 bay leaves
1/4 tsp. marjoram
1 garlic clove
1 green pepper, minced
1 sm. onion, minced
1/4 c. olive oil
1 lb. can tomatoes
1 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. cloves
1 c. red wine
1 tbsp. red wine vinegar
2-3 tsp. salt

Brush together marjoram, bay leaf and garlic. Mix this with the green pepper and onion and rub over the meat. Let stand an hour. Place olive oil in Dutch oven. Place meat in and sear in oil over high heat, then add tomatoes, sugar, cinnamon, cloves, wine, vinegar and salt. Cover tightly, cook at lowest heat for 3 to 4 hours until meat is fork tender. 8 to 10 servings.