1 (4-5 lb.) pot roast
Salt and pepper to taste
1 tbsp. cooking oil
1 clove garlic, minced
1 med. onion, chopped
1 (1 lb.) can peeled whole tomatoes, chopped
1 (4 oz.) can green chilies, chopped
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. crushed red pepper
2 (15 1/2 oz.) can kidney beans, undrained
1 (3 1/2 oz.) can pitted ripe olives, chopped

Sprinkle meat with salt and pepper. Heat cooking oil in Dutch oven. Brown roast quickly on both sides. Remove.

To drippings, add onion and garlic and cook over medium heat until onion is tender but not brown. Then add tomatoes, chilies, oregano, salt, peppers and beans. Heat to boiling, reduce heat to simmer and return meat to Dutch oven; add olives. Cover tightly, put in 350 degree oven and cook until tender, about 2 1/2 to 3 hours. Serves 8-10.