POT ROAST WITH TOMATO SAUCE
4 to 6 lbs. shoulder cut of beef 1 clove garlic (optional) Dash of thyme 2 tbsp. lemon juice 2 cups fresh tomatoes or 1 can (1 lb.) tomatoes, drained 1 large onion, sliced Diced celery, carrots, green pepper to taste (optional) Salt and pepper.
Brown meat in Dutch oven over medium heat. Add garlic, thyme and lemon juice; cover.
Once vapor seal is reached reduce heat to low and continue cooking for an additional 1 1/2 hours.
Add tomatoes and onions; cook for another hour. One half hour before the meat is done other vegetables may be added, if desired.
When meat is done, remove to hot platter. Season to taste.