STUFFING MIX:

1 tbsp. onion, finely chopped
1 tbsp. bell pepper, finely chopped
2 tbsp. garlic, finely chopped (optional)
1 tbsp. salt
Red pepper to taste
1 tbsp. vinegar

Mix all ingredients and set aside.

1 (4 to 5 lb.) roast
Salt and pepper
Vinegar
1/2 c. cooking oil
1 tbsp. cream of mushroom soup (optional)
1 tsp. cornstarch (optional)

Cut a slit through the meat on one side of the roast. Stuff the long tunnel with the stuffing mixture. Sprinkle salt and pepper on the entire roast, rubbing well. Then dab vinegar over the roast. Store in refrigerator to marinate overnight.

Top of Stove Method:

Pour oil in Magnalite roaster. Place roast in pot. Add 1/2 cup water, cover and cook on low heat for 1 1/2 hours, or until done. Do not add any more water; roast will produce its own liquid. Turn roast occasionally. When done, remove roast, add water and simmer to dissolve drippings crusted on bottom of pot. Skim the fat. If the gravy is not thick enough, add soup or cornstarch dissolved in water and simmer to complete gravy.

Oven Method:

Pour oil in Magnalite roaster and place roast in pot. Put in 350 degree oven. Do not add water, as roast will produce its own liquid. Bake, covered for approximately 1 hour, or until done. If most of the liquid has evaporated before the roast is cooked, remove from oven and complete cooking on stove top on low heat.

Do not add water until crusty drippings in bottom of pot are chocolate brown. Follow Top of Stove Method for making gravy.

ote: Stuffing only one side of the roast provides half roast to
be served without stuffing. However, both sides of the roast can be slit
and stuffed, if desired.