1 beef roast (any type)
Black pepper to taste
Salt to taste, if desired, but not necessary
1 whole green pepper, chopped finely
Carrots, whole, washed
Celery sticks (optional)
1/2 onion, chopped finely

In dry Teflon pan with no oil added, sear the roast on both sides and ends if possible; it should be well seared, but not burned.

Place onions in the bottom of the roasting pan or crockpot you plan to use. (Make sure the pan seals tightly to prevent moisture from escaping or seal tightly with aluminum foil). Put the meat on top of the onions and sprinkle on black pepper to taste. Put all the chopped peppers directly on top of the meat. Then add carrots, potatoes, and celery.

Bake in oven at 300 to 325 degrees for at least 3 hours. Check frequently to make sure there is enough juice from the roast. If not, add 1/4 cup water as needed. The longer you cook it, the more tender the roast will be.