1 beef rump pot roast
1 can tomatoes
2 or 3 lg. carrots
1 sm. or 1/2 lg. green pepper
3 stalks celery
2 cloves garlic
2 sm. onions
Sprinkle of dried parsley

Brown pot roast on all sides in Dutch oven or heavy pot and while it is browning, cut up all the vegetables in tiny pieces. Add to pot roast but do not add any water - that's it no water - vegetables juices will take care of liquid. Cook 2 1/2 to 3 hours (simmer). Serve as is or if desired, add 1 envelope of French's Au Jus gravy mix just before serving. Add salt and pepper and a dash of cayenne when vegetables are added.