1 roast - no chuck
1 (14 oz.) can tomato sauce
1 (8 oz.) can tomato paste
1 beef bouillon dissolved in 1 c. water
1 jar peach preserves
Salt
pepper
Carrots
Celery
Onions
Garlic powder
Mustard - dry

Cover meat with dry mustard, salt, pepper and garlic powder. Put in 500 degree oven to brown. Add tomato sauce, tomato paste, beef, bouillon broth. Add cut up carrots, celery and onions. Then add 3/4 jar peach preserves. Coat meat with 1/4 jar peach preserves. Add pepper and garlic powder. Bake 325 degrees for 3-4 hours. Slice and let sit in gravy. Reheat.