1 tbsp. vegetable oil
3 to 4 lb. roast
1/2 c. chopped onions
1/4 c. green pepper
1 clove garlic
1 (8 oz.) can tomato sauce
1 c. water
1 (4 oz.) can mushrooms, drained
Salt & pepper to taste
Potatoes & carrots, cut

Heat oil in Dutch oven. Add meat and brown on both sides. Remove from pot. Saute onions, peppers and garlic until tender. Add tomato sauce and water. Return roast to pot. Add mushrooms, salt and pepper. Simmer 1/2 hour covered. Put in oven at 325 degrees for about 3 hours. Put potatoes and carrots in the last 45 minutes or longer.