1 (4 lb.) top round roast (London broil or eye of round)
Unseasoned meat tenderizer
1 tsp. pepper
1 tsp. oregano leaves
1 garlic clove, minced
3 lg. green peppers, cut in rings
1 1/2 c. sliced celery
2 (16 oz.) cans peeled tomatoes, halved
1 (10 oz.) jar stuffed green olives
Salad oil or olive oil

Lightly score both sides of meat. Apply meat tenderizer, pepper, oregano and garlic, rub into meat. Bake in 350 degree oven in an open pan 45 minutes or until desired doneness, turning once. Put 1 tablespoon oil in pan. In large skillet over medium high heat, add 1 tablespoon oil, pepper rings and celery. Saute lightly, add tomatoes (with juice) and olives, drained. Cover and turn to low heat to keep warm. When meat is cooked, cut into thin pieces and put on large platter. Arrange vegetables around meat. Put juice from meat and vegetables into gravy bowl to pour over the meat, etc. Serve with meatless spaghetti sauce (Prego) and pasta. Also large tossed salad and garlic toast. Small dish of ice cream makes a great dessert. Serves 8 to 10 and makes "super" leftovers.