Roast
1 can black olives with juice
1 jar pepperoncini (Greek peppers) with 1/2 the juice
1 onion, sliced thinly
1 clove garlic

Flour roast and sear in Pam or oil. Cut slits in meat and insert pieces of garlic bulb. Place roast on bottom of roasting pan and cover with olives with juice, peppers and 1/2 the juice, and onion. Cover and bake to desired doneness. Remove cover and allow to brown if desired.