1 pot roast (3 or 4 lbs.)
1 tbsp. oil
1 sm. onion, chopped fine
3 pods garlic, minced
1 tsp. salt
1 tsp. pepper
1 (16 oz.) can tomato sauce
1 c. water
6 to 8 sm. potatoes, cut in half
4 to 6 carrots, cut in chunks
1 c. sliced fresh mushrooms

Flour and brown roast on all sides in cooking oil in a Dutch oven or large skillet. Remove to platter. Brown chopped onion and garlic (may have to add a little more oil). Return roast to Dutch oven or skillet and add tomato sauce, water, salt and pepper. Cover and cook for 2 hours.

Then add potatoes, carrots and sliced mushrooms. Cook at least another hour. Add green peas, if desired, and cook another 30 minutes before serving.