Pot Roast in Tomato Gravy

one 3-4 Lb. eye of round roast

1 medium yellow onion; diced fine

1/4 cup diced celery

1/4 cup diced bellpepper

2 med. cloves garlic; minced

1/2 cup oil

1/2 cup flour

1/2 T Italian Seasoning

salt to taste

pepper to taste

1 sml. can tomato paste

5 lg. potatoes; peeled & quartered

8 carots; peeled & cut into large pieces

Salt pepper and flour roast. Put oil in heavy roaster & brown roast on all sides; remove from pan. Add flour to oil in roaster and stir untill very brown; add onion, celery, bellpepper, & garlic. Cook until vegetables are tender; add 4 cups water. Stir until flour is dissolved.
Next add tomato paste and seasonings; stir until tomato paste is dissolved. Place roast in gravy; put carots & potatoes around roast. Bake in preheated oven at 350 degrees covered 30 minutes per pound of meat.

Nan Whitney Gorton

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