4 to 5 lb. beef pot roast
2 tbsp. flour, with salt and pepper
2 tsp. basil
3 sm. zucchini, cut in 2 inch slices
3 to 6 carrots, cut in fourths
2 tbsp. oil
4 med. onions, halved
1 (16 oz.) canned whole tomatoes
2 tsp. Worcestershire sauce

Thoroughly coat/rub roast with seasoned flour. Brown in hot oil. Place in large cooking pot.

Drain tomatoes, reserve liquid and set tomatoes aside. Make sauce using reserved tomato liquid, basil, Worcestershire sauce, cumin, salt and pepper... add water if necessary to make at least 1 cup liquid. Pour over meat. Bring to boil, then cover tightly and simmer for 2 1/2 hours.

Pour tomatoes over meat. Place onions, carrots, zucchini around meat. Cover and cook for another 1/2 to 1 hour.

Remove roast and vegetable to platter. Check sauce for desired thickness, and add water or flour to either thin or thicken it. Serve roast, vegetables and sauce with either rice or potatoes and a green salad.