1 sm. onion, finely chopped
2 oz. cured ham, finely chopped
2 oz. salt pork, finely chopped
2 - 4 cloves garlic, pressed
1 tbsp. olive oil
1/4 tsp. pepper
2 tsp. salt
1/4 tsp. oregano
15 Spanish olives, thinly sliced
4 lb. eye round roast
8 oz. can tomato sauce
1 c. water
1 tbsp. vegetable oil
4 med. potatoes, peeled and quartered.

Mix onion, ham, pork, garlic, olive oil, pepper, salt, oregano and olives in a small bowl and set aside. With sharp knife, make deep slits on all sides of roast. Fill holes with all mixture in small bowl. In heavy roast pan, heat vegetable oil, brown roast on all sides. Add water and tomato sauce. Cover and simmer 2 hours. Turn roast, add potatoes. Cover and cook for an additional hour or until roast is fork tender. Leftover sauce can be thickened if necessary by boiling uncovered.