1/3 c. Worcestershire sauce
3 cloves garlic, minced or pressed
1/4 tsp. pepper
4 to 5 lb. beef sirloin tip roast
3 tbsp. salad oil
1 (28 oz.) lg. can tomatoes
1 lg. green pepper, seeded & thinly sliced
2 lg. onions, thinly sliced
1/4 tsp. dry thyme
1/4 tsp. dry oregano leaves
2 bay leaves

Mix Worcestershire, garlic and pepper. Place beef in a pan; turn to coat with marinade. Cover and refrigerate for at least 4 hours or for up to 1 day, turning meat occasionally. Lift out meat, pat dry. Heat oil in a pan over medium heat. When oil is hot, add meat and cook, turning occasionally, until brown, about 10 minutes. Add broken tomatoes and their liquid; add bell peppers, onions, thyme and oregano to bay leaves.

Bring to a boil, reduce heat, cover and simmer, turning meat, until very tender. Cook at 350 to 400 degrees for 3 1/2 hours. Lift out meat and let stand for 5 minutes. Remove strings, slice meat, and put on platter; skim fat from sauce. Add marinade and sauce to taste.