1 (4 lb.) rump roast
2 tbsp. fat
2 c. water
2 c. canned tomatoes
1 onion, chopped
2 green peppers
1 bunch carrots
2 tsp. salt
pepper, to taste
1 clove garlic, minced
1 bay leaf
3/4 c. celery
1 tbsp. parsley

Use heavy iron or aluminum pot. Slightly flour roast and brown it in fat. Remove from pot. Sauté chopped onion, minced garlic, chopped celery and chopped green pepper. Add bay leaf and tomatoes and cook until tomatoes are dark brown, 15 or 20 minutes. Return meat to pot and cook slowly for 3 hours, adding water as needed. Add sliced carrots and parsley 25 or 30 minutes before roast is done.

Submitted by: Lisa Frazier