| | Spicy Beef Pot Roast 1/4 teaspoon of marjoram
2 bay leaves, crushed
1 clove garlic, crushed
1 green pepper, minced
1 small onion, minced
1/4 cup of olive oil
3 to 4 pounds of beef rump
One 16 ounce can of tomatoes with liquid
1/4 teaspoon of cinnamon
1/8 teaspoon of cloves
2 teaspoons of salt
2 cups of red wine or orange juice | |
Combine and mash to a paste herbs, garlic, green pepper, onion and olive oil, rub into beef and let stand for 1 hour. Brown the meat in a large saucepan. Add the remaining ingredients, cover and simmer gently 3 to 4 hours or until very tender. Thicken gravy, if desired. Serves 6
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