Beef Veal: Pot Roast 02 by Recipe Cottage

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	Pot Roast 02

		Pot Roast 2 lb roast, round, or flank steak 4 cloves garlic, minced 2 medium onions, sliced 1 green pepper 2 medium onions, sliced 1 green pepper, sliced 4 stalks of celery, cut in 2-inch pieces 6 large carrots, cut in 2-inch pieces 12 new small potatoes or 5-6 regular potatoes 1 bay leaf 1 tablespoon Italian seasoning 28 ounce can tomatoes 15 ounce can tomato sauce or puree 2 teaspoons of soya sauce dash Worcestershire salt pepper 1/2 cup hearty red wine (optional) Place meat in a large roasting pan and cover with minced garlic, and onion slices, and green pepper. Place other vegetables around roast. Mix the soya sauce and Worcestershire sauce with the tomatoes or tomato sauce and add rest to pot. Cook in a slow oven at 250 degrees F. for 4 to 5 hours or until meat falls apart when prodded with a fork. A 3- to 4-ounce serving of meat is 275 or 325 calories, respectively.