3-4 lb. pot roast
Salt
Pepper
Flour
Shortening
1 can (10 oz.) beef bouillon
2 c. tomatoes, canned
2 med. onions, chopped
1/2 c. chopped green pepper
2 tsp. basil
8 oz. shell macaroni, cooked

Dredge meat in seasoned flour. Brown in shortening. Add beef bouillon, tomatoes, onions, green peppers and basil. Cover. Simmer slowly 2 to 2 1/2 hours or until meat is tender, adding additional liquid, if needed.

Cook macaroni. Drain. Remove meat from sauce. Mix sauce and macaroni. Serve meat with seasoned sauce.