1 jar Ragu Italian sauce
3 or 4 lb. round, rump or chuck roast
salt and pepper to taste
clove garlic, minced
1 medium onion, sliced
2 tbsp. oil

Sprinkle meat with salt and pepper. Brown on all sides in 2 tablespoons oil. Add onion and garlic. Brown lightly. Pour off excess oil. Add 1 jar Ragu Italian sauce. Cover and simmer for 2 1/2 hours or until tender.