Pot roast

Contributed by

Mary Swiatocha

Ingredients

• celery
• carrots
• onion
• garlic
• olive oil
• 1 can crushed tomatoes
• 1 can tomato puree
• 1 can tomato sauce
• 1 can tomato paste
• salt
• pepper

Step by step

• Sautee celery, carrots, onion, and garlic in oil.
• Take vegetables out of the pan.
• Brown meat on all sides in oil and garlic.
• In a stock pot, put one can crushes tomatoes, one can tomato puree, one can tomato sauce, and one can tomato paste.
• Add reserved vegetables and season with salt and pepper.
• Bring to a simmer and cook until meat is tender.