5 lb. pot roast, boneless
3 big garlic cloves, chopped
1 lg. onion, chopped
2 big (16 oz.) cans of Italian tomatoes, crushed (4 in. diameter by 5 in. high)
1 tbsp. fresh rosemary, chopped
1/2 tsp. dried thyme
1 tsp. dried oregano
3 to 4 tbsp. olive oil, extra virgin
Fresh ground pepper and salt
Gnocchi or other pasta

Saute' garlic and onion in olive oil until soft in large frying pan with lid. Then add pot roast and brown on each side (about 5 minutes a side). Grind pepper and salt on both sides. Can cover with lid. Add crushed tomatoes and herbs. Simmer for 3 1/2 to 4 hours until really tender. Slice meat and serve with Gnocchi and sauce over it all.