1 pot roast (4 lbs.)
2 tbsp. salad oil
1 can tomato sauce
1/4 c. liquid from green stuffed olives
4 dashes Tabasco
1/4 tsp. Worcestershire sauce
2 c. sliced onions
3/4 c. sliced stuffed olives

Brown meat in salad oil. Add tomato sauce, liquid, Tabasco, Worcestershire sauce, onions and olives. Bring to boil, simmer covered 3 hours. Remove. Make gravy. Serves 6 to 8.