4 lb. shoulder roast
Flour seasoned with salt and pepper
3 tbsp. cooking oil
1 onion, sliced
1 green pepper, sliced
1 garlic clove, minced
1 (1 lb.) can tomatoes
1 tbsp. sugar
1/2 c. dry red wine
1/2 tsp. thyme
1 parsley sprig
4 whole cloves
20 peppercorns
2 crushed bay leaves

Roll roast in seasoned flour and brown in hot cooking oil in a Dutch oven. When brown on all sides, remove the roast from the pot. Saute the onions, green peppers, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine and thyme to the Dutch oven and heat. Place parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to the pot. When the mixture is boiling, add the browned roast, and baste with sauce. Cover and place in a preheated 350 degree oven. Roasts for about 2 1/2 hours, until tender. Baste several times with pan juices during roasting. Slice thinly and serve with pan juices. Will serve 4.